Side Dish
Citrus, Ginger and Raisin Couscous
The measured juices form part of the cooking liquid. Use plain instant couscous rather than the larger pearled type, and check the liquid ratio on its package.
- Yield
- 4 small side portions
- Cuisine
- Contemporary
Bring it to the table
Check the couscous package
This base batch uses 1 cup of total liquid for 3/4 cup instant couscous. If your package specifies a different amount, adjust only the water so the measured juices still count toward that total.
At the table
Serve warm or chilled as a small side. Any seafood or dressing is prepared separately.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3/4 cup plain instant couscous — not pearled couscous
- 190 ml water — adjust if the package requires a different total liquid amount
- 30 ml orange juice
- 15 ml grapefruit juice
- 5 ml lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh ginger — finely grated
- 1/2 tsp curry powder
- 15 g golden raisins — chopped
- 1 pinch Espelette pepper
- salt — to taste
- ground black pepper — to taste
A few useful notes.
This version makes the couscous side only, without crab or aïoli.
Instant and pearled couscous have different cooking methods.
Four small side portions are a home serving suggestion.
The cooking plan
How to make Citrus, Ginger and Raisin Couscous.
Check that the plain instant couscous package uses about 1 cup total liquid for 3/4 cup dry couscous. The listed water and juices total 240 ml. If the package needs a different total, adjust the water while keeping the juices measured.
Put the water, juices, olive oil, ginger, curry, raisins and Espelette in a small saucepan. Bring just to a boil.
Stir in the couscous, cover and remove from the heat. Let stand for the time specified on the package, generally about 5 minutes for plain instant couscous.
Fluff gently with a fork, separating the grains. Season with salt and pepper to taste and serve warm.
For a chilled side, spread in a shallow container to cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep any seafood accompaniment separate and follow its own storage instructions.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Citrus, Ginger and Raisin Couscous
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Ingredients
- ¾ cup plain instant couscous not pearled couscous
190 ml water adjust if the package requires a different total liquid amount- 30 ml orange juice
- 15 ml grapefruit juice
- 5 ml lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh ginger finely grated
- ½ tsp curry powder
- 15 g golden raisins chopped
- 1 pinch Espelette pepper
- salt to taste
- ground black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Check that the plain instant couscous package uses about 1 cup total liquid for 3/4 cup dry couscous. The listed water and juices total 240 ml. If the package needs a different total, adjust the water while keeping the juices measured.
- Put the water, juices, olive oil, ginger, curry, raisins and Espelette in a small saucepan. Bring just to a boil.
- Stir in the couscous, cover and remove from the heat. Let stand for the time specified on the package, generally about 5 minutes for plain instant couscous.
- Fluff gently with a fork, separating the grains. Season with salt and pepper to taste and serve warm.
- For a chilled side, spread in a shallow container to cool promptly and refrigerate within 2 hours at 40°F or below. Use within 3–4 days. Keep any seafood accompaniment separate and follow its own storage instructions.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I use pearled couscous?
Not with these directions. Use the small, precooked instant granules specified.
Do the juices count as cooking liquid?
Yes. The measured juices and water together make the base batch’s total liquid.
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