Quick Couscous with Sultanas and Carrots

    20 minutes

    I make this when I need a quick side dish for chicken or pork. If you make couscous a pantry staple, you usually have all the ingredients on hand! Use other veggies (zucchini, corn, peas, etc.) or veggie stock to make it your own.

    21 people made this

    Serves: 6 

    • 65g butter
    • 2 carrots, diced
    • 1 onion, chopped
    • 1/2 cup (125ml) chicken stock
    • 1 1/2 cups (375ml) water
    • 1 1/2 cups (285g) uncooked couscous
    • 1/4 cup (45g) sultanas

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the butter in a large saucepan over medium heat and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes.
    2. Pour in the chicken stock and water and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
    3. Stir in the sultanas and serve hot.

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    Reviews in English (20)


    I made this with no water, all chicken broth, and a bit more raisins. I also used corn instead of carrots (it's what was in the freezer)... I have to say that couscous is typically bland to begin with! But this was a very quick and easy recipe that is an excellent side dish. I think using only chicken broth (low sodium version) helped immensely with the "lack of flavor" listed in other reviews. Overall, fast recipe for this mom on the go, and goes well with everything from chicken nuggets to pork chops.  -  24 Apr 2010  (Review from Allrecipes USA and Canada)


    I followed the recipe except for the raisins, I cooked them in the water before adding the couscous to plump them up. The recipe was quite bland, needed more salt to bring out the flavors, I did use 1 whole boullion cube in the water but it still wasn't salty enough. It needs something, not sure what. Maybe it'll taste better the next day?  -  21 Oct 2009  (Review from Allrecipes USA and Canada)


    I made a couple modifications - I used 1 Tbsp olive oil instead of the butter and I used 2 c. lower sodium chicken broth instead of the broth and water. And based on someone's suggestion below, I added the raisins with the broth so they were plump. With these modifications, the dish was a big hit, even with my 5-year olds. I may add more raisins next time (and use golden raisins if I remember to get them).  -  13 Mar 2011  (Review from Allrecipes USA and Canada)