Shrimp and raisin couscous


This recipe is a way to introduce more fish and seafood in the diet. The flavor of shrimp mixed with raisins is actually nice even if it is not your ordinary pairing.


2 c shrimp (peeled and cooked before measuring)
2 carrot (medium sized, peeled and cut into matchstick-size bits)
1⁄2 c raisin
3 c couscous (measured dry)
2 T honey
1 ds soy sauce
  seasoning (salt and pepper to taste)


  1. Heat the oil in a frying pan and add the carrots and shrimp. Cook gently for approximately 4 minutes. Remove from heat and set aside.
  2. Cook couscous according to package instructions but instead of using water as indicated replace the same amount of water with vegetable stock.
  3. Once the couscous is ready, fluff with a fork and place in a large bowl.
  4. Add the carrots, oil and shrimp to couscous and toss together.
  5. Add the raisins, honey, soy sauce and season with salt and pepper. Toss together.
  6. Sprinkle with sesame seeds and serve.


A perfect sample of fusion cooking with Mediterranean couscous and Asian flavors. If you wish, subtitute couscous with Asian noodles.

Gluten free sugestion: Try this recipe substituting couscous with rice noodles, or white rice, and a wheat-free soy sauce for a gluten free dish.

8 servings
Preparation time
Cooking time
Total time
20 minutes