Couscous Salad with Honey Vinaigrette

Total Time:
30 min
20 min
10 min

6 to 8 cups

  • 4 cups water
  • Sea salt, preferably gray salt
  • 1 1/2 cups couscous
  • 1 1/2 tablespoons olive oil
  • 1 pound summer squash, cut in 1/2-inch cubes
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh lemon thyme leaves
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup white raisins
  • 1 pound English cucumber, peeled, seeded, and cut into 1/2-inch cubes
  • 1 cup fresh arugula, chiffonade
  • 3 tablespoons sliced almonds, toasted in 350 degree F oven for 10 minutes
  • Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes. Remove from the heat, cover, and let stand for 3 minutes.

  • Meanwhile, in a saute pan, heat the olive oil. Add cubed squash. Season with salt and pepper. Saute, stirring often, for about 4 minutes, or until caramelized and crispy. Add the fresh lemon thyme and set aside.

For the dressing:
  • In a small saucepan, heat the honey and vinegar until just warm. Whisk in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins.

  • Fluff the couscous with a fork.

  • Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.

  • Serves:6; Calories: 362; Total Fat: 18 grams; Saturated Fat: 2.5 grams; Protein: 6 grams; Total carbohydrates: 46 grams; Sugar: 15 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 294 milligrams

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