Pearl couscous with raisins and almonds

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Recipe by Damaris Beems Course: Sides, SaladsCuisine: Arabic, Mediterranean






Total time



Pearl couscous is couscous, but gives a very different sensation than ‘regular couscous’. It’s a bit firmer in terms of bite, it’s a bit more present but in a very pleasant way. You can definitely use it more often in salads or vegetable dishes. Here you roast the pearl couscous first in the pan so that it gets a little more flavor before you pour the broth over it.


  • 250 gram 250 pearl couscous

  • 100 gram 100 white raisins

  • 75 gram 75 sliced almonds

  • 1 bouquet 1 flat parsley

  • 1 bouquet 1 dill or if you do not like that, fresh basil

  • 500 ml 500 vegan chicken broth

  • 100 ml 100 olive oil

  • 2 table spoons 2 cumin seeds

  • 1 1 lemon

  • salt and pepper

  • 2 cloves 2 garlic


  • Put the pearl couscous in a dry frying pan in order for it to become golden brown on all sides. This will add flavor to your salad later on. Add the stock if you think the balls are colored enough.
  • Soak the raisins in boiled water for 5 minutes. Roast the almonds and cumin seeds briefly in a dry frying pan. Scrape off and collect the zest from the lemon. Cut the lemon in half. Then peel one half of the lemon, make sure you remove as much as you can the white pulp from the wedges. Cut the wedges into small pieces. You can squeeze the juice out of the other half of the lemon.
  • Make a smooth dressing in a food processor from the parsley, olive oil, garlic, salt and pepper.
  • When the couscous is al dente – after 15 minutes – turn off the heat, put a lid on the pan and let it simmer for another 10 minutes.
  • Now is the time to start making the salad. Drain the raisins. Put the couscous, raisins, almonds, lemon wedges all in a salad bowl. Mix in the dressing and the lemon juice. Finely chop the basil leaves or dill and divide it nicely over the salad as well. And then enjoy it.

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