4 to 5 servings
Directions:
In medium saucepan bring broth and 1 tablespoon olive oil to a boil. Stir in couscous and cover. Remove from heat; let stand 5 minutes. Fluff lightly with fork and transfer to a bowl; cool completely.
In small mixing bowl whisk together lemon juice, thyme and mustard. Slowly whisk in the 1/3 cup olive oil. Season with salt and pepper to taste.
Gently stir spinach, scallions, squash and red pepper into couscous. Pour olive oil mixture over and toss to combine. Season with salt and pepper to taste.
Copyright © July 3, 2008