Couscous Salad with Honey Vinaigrette

Ingredients

• 3 tablespoons almonds toasted sliced for 10 minutes
• 1 cup arugula fresh
• 6 servings pepper black freshly ground
• 0.3 cup cider vinegar 
• 1.5 cups couscous 
• 1 pound cucumber english peeled seeded cut into 1/2-inch cubes
• 0.3 cup honey 
• 1 tablespoon lemon thyme leaves fresh finely chopped
• 0.5 cup olive oil extra-virgin
• 1.5 tablespoons olive oil 
• 0.5 cup raisins white
• 6 servings sea salt 
• 1 pound summer squash cut in 1/2-inch cubes
• 4 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Bring 4 cups water and 1 teaspoon salt to a boil. Gradually add the couscous. Return to a boil and let cook for 2 minutes.
2. Remove from the heat, cover, and let stand for 3 minutes.
3. Meanwhile, in a saute pan, heat the olive oil.
4. Add cubed squash. Season with salt and pepper.
5. Saute, stirring often, for about 4 minutes, or until caramelized and crispy.
6. Add the fresh lemon thyme and set aside.
7. In a small saucepan, heat the honey and vinegar until just warm.
8. Whisk in olive oil and season with salt and twist of pepper.
9. Remove from the heat, and add the raisins. Fluff the couscous with a fork.
10. Place the arugula in a serving bowl. Toss with the warm squash, couscous, cucumber and 2 tablespoons of the toasted almonds.
11. Add enough dressing to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.