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Confetti Couscous

INGREDIENTS

Mustard Vinaigrette:

  • 1/2 Cup olive oil

  • 1/4 Cup balsamic vinegar

  • 2 Teaspoons Dijon mustard

  • 3/4 Tsp. dry Italian seasoning

  • 1 Tsp. salt

  • 1/2 Tsp. sugar

  • 1/4 Tsp. pepper

  • 1 Clove garlic

Coucous:

  • 2 Cups chicken or vegetable broth

  • 1 Tbsp. olive oil

  • 1 Package (10 ounces) couscous

  • 3 Cups diced squash and/or zucchini

  • 1 1/3 cups fresh Raspberries

  • 1 Cup crumbled feta cheese

  • 1/2 Cup chopped red onion

  • 1/2 Cup golden raisins

  • 1/2 Cup pecans, chopped

 

INSTRUCTIONS

  1. Whisk oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, sugar and pepper together until blended. Set aside.

  2. Bring chicken broth and oil to a boil in a medium saucepan over high heat. Stir in couscous; cover, remove from heat and let stand 5 minutes. Fluff lightly with fork. Spoon into large bowl.

  3. Meanwhile, cook yellow squash and zucchini in 2 quarts salted boiling water 2 minutes. Drain and rinse under cold water. Add squash and zucchini to bowl with couscous. Stir in raspberries, feta cheese, red onion, raisins and pecans; toss gently to combine. Drizzle with mustard vinaigrette and toss until blended.

 

 

| Adapted from Driscolls

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