Toasted Israeli Couscous with Olives and Golden Raisins

Toasted Israeli Couscous with Olives and Golden Raisins
Meyer Canada

4 servings
Prep time:
Cook time:
1 Rating

By Marge Perry and David Bonom Toasted Israeli couscous, which is sometimes referred to as “pearly couscous”, has a slightly nuttier flavor and chewier texture than either couscous or pasta, thanks to its shape. It works equally well served warm or in at room temperature.


  • 3 tablespoons olive oil extra virgin
  • 1 medium onion chopped
  • 1 cup couscous pearl or Israeli
  • 3 cloves garlic minced
  • 1/2 cup golden raisins
  • 1/3 cup pimento stuffed green olives halved and boiled until tender
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper ground


  1. Heat the oil in a 2-quart saucepan over medium-high heat. Add the onion and cook until slightly softened, 3-4 minutes.
  2. Add the couscous and cook until lightly browned, about 3-4 minutes. Stir in the garlic and raisins and cook, stirring often, until raisins soften slightly, 2 minutes.
  3. Add 1 1/3 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 10 minutes. Remove from the heat and stir in the olives, parsley, salt and pepper.