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.
- 1/2 cups corn oil
- 1/4 cups balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic
- 3/4 teaspoons dry Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoons sugar
- 1/4 teaspoons pepper
- 2 cups chicken or vegetable broth
- 1 tablespoon 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 cups chopped red onion
- 1/2 cups golden raisins
- 1/2 cups pecans, chopped
- Whisk oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, sugar and pepper together until blended. Set aside.
- 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.
- 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.
Amount Per Serving