Confetti couscous with raspberries
  • Prep Time:
    15 minutes
  • Cook Time:
    10 minutes
  • Serves:
    8
  • Perfect For:

Description

Feta and golden raisins add a sweet-salty tang blending well with the raspberries and mustard vinaigrette. Couscous cooks in five minutes with only a soak in boiling water, so it's a great speed-prep ingredient for this colorful raspberry salad.

Mustard Vinaigrette
  • 1/2 Cup corn 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. corn oil
  • 1 Package (10 ounces) couscous
  • 3 Cups diced squash and/or zucchini
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 1 Cup crumbled feta cheese
  • 1/2 Cup chopped red onion
  • 1/2 Cup golden raisins
  • 1/2 Cup pecans, chopped
Mustard Vinaigrette
  1. Whisk oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, sugar and pepper together until blended. Set aside.
Couscous
  1. 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.
  2. 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.
Calories 431
Total Fat 24.88 g
Saturated Fat 5.3 g
Cholesterol 16.69 mg
Sodium 695 mg
Total Carbohydrates 43.91 g
Dietary Fiber 4.97 g
Protein 9.65 g