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Couscous With Carrots, Walnuts, and Raisins

A Heart-Healthy Recipe from the National Heart, Lung, and Blood Institute

Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Number of Servings: 4

This quick-cooking grain dish has a touch of sweet and nutty flavors to go with most main dishes


  • 1 cup couscous (try whole-wheat couscous)
  • 1 tsp olive oil
  • 2 Tbsp walnuts, coarsely chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 tsp pumpkin pie spice (4 Tbsp ground cinnamon, 2 tsp ginger, 4 tsp nutmeg and 2 tsp ground cloves) or cinnamon
  • 1 and 1/3 cups water
  • 2 Tbsp raisins
  • 1/2 cup carrots, rinsed, peeled, and shredded or thinly sliced; cut in half


  1. In a 4-quart saucepan over medium heat, cook and stir couscous, olive oil, walnuts, salt, pepper, and spice just until couscous begins to brown.
  2. Slowly add water, then raisins and carrots. Cover. Bring to a boil over high heat.
  3. Remove from the heat, and let stand for 10 minutes.
  4. Fluff with a fork. Serve immediately.

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