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Confetti Couscous

  • Prep Time
    Prep Time: 15 minutes
  • Cook Time
    Cook Time: 10 minutes
  • Serves
    Serves: 8
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
  • Whisk oil, vinegar, Dijon mustard, garlic, Italian seasoning, salt, sugar and pepper together until blended. Set aside.
Couscous
  • 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.
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

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