INGREDIENTS
Mustard Vinaigrette:
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1/2 Cup olive oil
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1/4 Cup balsamic vinegar
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2 Teaspoons Dijon mustard
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3/4 Tsp. dry Italian seasoning
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1 Tsp. salt
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1/2 Tsp. sugar
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1/4 Tsp. pepper
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1 Clove garlic
Coucous:
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2 Cups chicken or vegetable broth
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1 Tbsp. olive oil
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1 Package (10 ounces) couscous
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3 Cups diced squash and/or zucchini
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1 1/3 cups fresh Raspberries
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1 Cup crumbled feta cheese
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1/2 Cup chopped red onion
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1/2 Cup golden raisins
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1/2 Cup pecans, chopped
INSTRUCTIONS
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Whisk oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, sugar and pepper together until blended. Set aside.
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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.
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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