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Couscous Salad With Honey Vinaigrette

Couscous Salad With Honey Vinaigrette is built on Water, Sea Salt Preferably Gray Salt, Couscous, Olive Oil, and Summer Squash Cut In Inch Cubes. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4 cup
• Sea Salt Preferably Gray Salt
• 1 1/2 cup
• 1 1/2 tbsp
• 1 lb
• Freshly Ground Black Pepper
• 1 tbsp
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 lb
• 1 cup

Method (preview)

1. 1

   Bring 4 cups water and 1 teaspoon salt to a boil.

2. 2

   Gradually add the couscous.

3. 3

   Return to a boil and let cook for 2 minutes.

4. 4

   Remove from the heat, cover, and let stand for 3 minutes.

5. 5

   Meanwhile, in a saute pan, heat the olive oil.

6. 6

   Add cubed squash.

7. 7

   Season with salt and pepper.

8. 8

   Saute, stirring often, for about 4 minutes, or until caramelized and crispy.

9. 9

   Add the fresh lemon thyme and set aside.

10. 10

    In a small saucepan, heat the honey and vinegar until just warm.

11. 11

    Whisk in olive oil and season with salt and twist of pepper.

12. 12

    Remove from the heat, and add the raisins.

13. 13

    Fluff the couscous with a fork.

14. 14

    Place the arugula in a serving bowl.

15. 15

    Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds.

16. 16

    Add enough dressing to coat the salad.

17. 17

    Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.