Couscous Salad with Honey Vinaigrette
Couscous Salad with Honey Vinaigrette might be just the side dish you are searching for. Watching your figure? This dairy free and vegetarian recipe has 488 calories, 8g of protein, and 25g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of almonds, cider vinegar, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
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.
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.