M’Hamsa Couscous with Golden Raisins

This recipe is courtesy of Onsa Mahjoub of Les Moulins Mahjoub. 


For Couscous:
1 cup Les Moulins Mahjoub M’Hamsa Couscous (classic, whole wheat or with peppers)
1.5 cups water
¾ cup toasted almonds, skin-on
¾ cup spicy pickled golden raisins (recipe follows)
½ cup coarsely chopped parsley

For Spicy Pickled Sultanas (golden raisins):
1 cup golden raisins
1 cup Cepa Vieja Vinagre de Yemas (aged sherry vinegar)
1 cup water
1 tbsp crushed chilies


For Couscous:
Bring the water to a boil, then stir in couscous, and immediately reduce heat to low and cover. After 2 min of simmer, remove from heat but leave covered for 8-10 min, then fluff couscous and add remaining ingredients.

For Raisins:
Bring water and vinegar to a boil, add chilies and pour over raisins. Let cool and cover tightly- allow to rest until raisins are plump.

Photo courtesy of Recipe Girl
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