Save Recipe Print
Couscous Salad with Honey Vinaigrette
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 to 8 cups
Level:
Easy

Nutrition Info

Healthy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 to 8 cups
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

My Private Notes

Add a Note
More from:

Summer Parties

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chicken Salad

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Ina Garten

Guacamole Salad

Recipe courtesy of Ina Garten

Three Bean Salad

Recipe courtesy of Jeff Mauro

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Greek Salad

Recipe courtesy of Rachael Ray

Grilled Watermelon Salad

Recipe courtesy of Claire Robinson

Grilled Corn Salad

Recipe courtesy of The Neelys

Neely's Lemon Pasta Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories