Raisin Couscous with Vegetable Stew

Couscous ma Khudra (couscous ma khud-dra)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

Tiny couscous granules are made from semolina, just like pasta. They are steamed with golden raisins, chopped parsley, and cinnamon. The addition of garbanzo beans completes this light, delicious, and colorful dish. A rich stew of green zucchini, yellow squash, onions, and carrots is offered on the side.


For the Couscous

  • 2⅓ cups couscous
  • ¾ teaspoon and ¼ teaspoon salt, divided
  • ¼ teaspoon and teaspoon cinnamon, divided
  • ½ cup golden raisins
  • ¼ cup finely chopped flat-leaf parsley; use green leafy parts and tender stems
  • ¼ cup extra-virgin olive oil
  • 2⅓ cups boiling water
  • 1 (15- or 16-ounce can) garbanzo beans, drained


    Prepare Ahead

    You can prepare this up to 2 days in advance and refrigerate. As the vegetables marinate in the sauce, their flavor is enhanced. Serve as directed.