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Recipe: Sicilian Couscous

Check out a healthy favorite from Jen Wieman, president of our Young Professionals Council. This Sicilian Couscous recipe was adapted from Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less by Robin Robertson

Makes 3-4 servings


  • 2 tablespoons extra-virgin olive oil
  • 2 scallions, minced
  • 3 cups of firmly packed fresh baby spinach
  • 1/4 teaspoon red pepper flakes
  • 2 cups of vegetable broth
  • 1 1/2 cups quick-cooking couscous
  • 1/4 cup golden raisins
  • 1 teaspoon of grated orange zest
  • salt
  • 2 tablespoons of chopped fresh parsley
  • 2 tablespoons of toasted pine nuts
  • (I normally purchase the pine nut-flavored quick-cooking couscous)


Heat the oil in a large skillet and add the scallions and spinach and cook to soften, 2-3 minutes. This should be done over medium heat. Add in red pepper flakes. Pour in broth and bring to a boil. Stir in the couscous and remove from the heat. Add in the raisins and orange zest. Add in salt to season. Cover and let stand for 5 minutes. Sprinkle with the parsley and pine nuts to serve.


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