| Raspberry and Couscous Salad | |
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| Servings: | 6 | | Serving Size: | 5 oz | | Prep Time: | 15 mins | | Total Time: | 35 mins |
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| NUTRITIONAL INFORMATION 180 Calories; 24 g Carbohydrates; 8 g Fat; 1.5 g Saturated Fat; 4 g Protein; N/A Cholesterol; 3 g Fiber; N/A Potassium; 140 mg Sodium; N/A Added Sugars |
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| Ingredients | 2 Tbsp Corn Oil | 1 Tbsp Balsamic Vinegar | 1/2 tsp Dijon Mustard | 1/4 tsp Salt | 1/8 tsp Granulated Sugar | 1/8 tsp Ground Black Pepper | 1/4 Garlic Cloves, Peeled | 1/8 tsp Italian Seasoning | 3/4 tsp Corn Oil | 2 1/2 oz Whole Wheat Couscous | 3/5 cup Boiling Water | 1 1/2 tsp Low Sodium Vegetable Base | 3/8 cup Fresh Raspberries | 3 Tbsp Crumbled Feta Cheese | 1 oz Red Onions, Chopped | 2 Tbsp Dried Cranberries | 2 Tbsp Pecans, Chopped | 3/4 cup Zucchini Squash, Diced |
| | Preparation | 1. To prepare vinaigrette, whisk oil, vinegar, Dijon mustard, salt, sugar, pepper, garlic and Italian seasoning together until well blended. Refrigerate until needed. | 2. In a sauce pan whisk together the vegetable base with the boiling water and corn oil over high heat. Stir in couscous, cover, remove from heat and let stand for 5 minutes. Lightly fluff with a fork then transfer to a mixing bowl and set aside. | 3. Bring 2 quarts of water to a boil. Add zucchini and cook in the water for 30 seconds. Remove from heat, drain and rinse under cold water. Add zucchini to the couscous. Stir in pecans, raspberries, feta cheese, red onion and dried cranberries. Drizzle the vinaigrette over the salad and mix to incorporate. | | Tips & Notes | |
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