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Roasted Broccoli Couscous with Golden Raisins

4 main-course bowls Active 20 min Total 45 min

Roasted broccoli and golden raisins give couscous a lively mix of savory edges and small sweet bites. The raisins soften in the hot couscous liquid instead of remaining chewy little interruptions. Toasted almonds add crunch, and lemon ties the roasted vegetables to the grain. This is a bowl built from three simple jobs: roasting, steaming, and a quick toast in a dry skillet. Each gives a different texture without requiring a strong spice blend.

Jump to the ingredients

Couscous with roasted broccoli, golden raisins, toasted almonds, and parsley.

Use the right couscous

This recipe uses plain small-grain couscous, the kind that steams off the heat in a covered bowl or saucepan. Pearl couscous is larger and needs simmering; it will not cook through with the method below. Check the package before you begin. Adding raisins to the measured boiling water gives them a head start at softening and distributes their sweetness throughout the grains.

Roast the broccoli with its stems

The tender upper stems are useful when peeled and sliced thinly. Keep them alongside the florets rather than discarding them. Broccoli takes on a particularly good savory flavor when its flat cut surfaces touch the hot tray. Turn once, then let it finish without stirring constantly. The tips should look crisp, with golden patches rather than a black crust.

Finish with a light hand

Fluff the couscous with a fork before adding the vegetables so clumps break up without crushing the broccoli. Lemon juice can be mixed through, but the almonds belong at the end to protect their crunch. The bowl is pleasant warm or cool. For packing ahead, keep the almonds in a small separate container and add them when eating. A few minutes of planning keeps the final texture as distinct as the colors.

Ingredients

  • 1 1/4 pounds (565 g) broccoli, cut into small florets with tender stems sliced
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon fine salt, divided
  • 1 1/4 cups (300 ml) water
  • 1 cup (170 g) plain small-grain couscous
  • 1/3 cup (50 g) golden raisins
  • 1/3 cup (35 g) sliced almonds
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Set out

Rimmed baking sheet, Medium saucepan with lid, Small skillet, Fork

Allergens

Wheat, tree nuts (almonds). Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss the broccoli with 1 tablespoon oil and 1/2 teaspoon salt on a rimmed tray. Roast for 20–25 minutes, turning once, until tender with golden edges.
  2. Bring the water, remaining 1/4 teaspoon salt, and raisins to a boil in a medium saucepan. Stir in the couscous and 1 tablespoon oil.
  3. Cover, remove from the heat, and stand for 5 minutes, or according to the plain couscous package. Fluff thoroughly with a fork.
  4. Toast the almonds in a dry skillet over medium-low heat for 3–4 minutes, stirring, until lightly golden. Transfer to a plate.
  5. Fold the roasted broccoli, lemon juice, remaining tablespoon oil, and parsley through the couscous.
  6. Divide among 4 bowls and scatter with the toasted almonds. Serve warm or refrigerate promptly for a cool salad.

A useful detail

If your couscous package specifies a slightly different water ratio, follow it. The important distinction is small-grain couscous rather than pearl couscous or a seasoned blend.

Make it your own

  • Replace the golden raisins with small diced dried apricots in the same quantity.
  • Use pumpkin seeds instead of almonds, checking cross-contact labels if avoiding tree nuts.

Keep it well

Refrigerate in shallow containers within 2 hours at 40°F/4°C or below for up to 4 days. Keep almonds separate when possible. Serve cold or reheat to 165°F/74°C with a tablespoon of water to loosen the couscous.