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Maple Raisin Couscous

Prep Time:10 Minutes
Cook Time:15 Minutes

Nutritional Information

The addition of white balsamic vinegar compliments the sweetness of the maple syrup and raisins in this couscous dish.


  • For the Couscous:
  • 2 1/2 cups vegetable stock
  • 1 cup golden raisins
  • 1 2/3 cup couscous
  • 1 teaspoon fresh minit, chopped
  • 1 teaspoon fresh basil, chopped
  • 1 teaspoon fresh parsley, chopped
  • For the Vinaigrette
  • 4 ounces white balsamic vinegar
  • 2 ounces extra virgin olive oil
  • 2 ounces maple syrup, more to taste
  • 2 ounces roasted garlic
  • to taste kosher salt
  • to taste ground black pepper


  • 1. Preheat EGG to 350 degrees F using indirect heat, then preheat cast iron dutch oven.
  • 2. Place raisins in the vegetable stock to plump up. Let sit while you prepare the vinaigrette.
  • 3. In a medium bowl, combine the white balsamic vinegar, olive oil, maple syrup, and roasted garlic. Whisk together. Season to taste with kosher salt and ground pepper.
  • 4. Pour vegetable stock and raisins into the dutch oven. Cover with lid and let come to a boil. Once it boils, remove the dutch oven from the EGG. Pour in the couscous and stir until thoroughly combined. Cover and let sit 5-10 minutes. Remove the cover, using a fork, fluff the couscous. Stir in fresh herbs. Season to taste with salt and fresh ground black pepper.
  • 5. Pour in the vinaigrette and stir to coat. Season to taste with kosher salt and fresh ground black pepper.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828