Ingredients

1 & 1/2 cups Israeli couscous
1 tbsp Stuarto’s Kentucky Proud olive oil
2 cups chicken broth
3 cups Kentucky Proud arugula
1 small Kentucky Proud zucchini, diced
1 small Kentucky Proud yellow summer squash, diced
Stuarto’s Kentucky Proud olive oil, to taste
Stuarto’s Kentucky Proud vinegar, to taste
Salt and pepper, to taste
1 pint Kentucky Proud grape tomatoes, halved or cherry tomatoes, quartered

Directions

To toast the couscous, heat the olive oil in a large sauté pan over medium heat. Add the dry couscous and gently toast, stirring often. Once the couscous has turned light to medium brown, add the chicken broth and simmer until al dente or tender to your liking. At this point, the liquid should all be absorbed. Add additional water if you need more liquid to continue cooking or strain the liquid if there is excess left over.

Meanwhile, toss the arugula with the diced squashes in a large bowl. Pour the hot couscous directly over the vegetables and then dress the salad while warm with the olive oil, vinegar, salt, and pepper. Add the tomatoes last, toss, season again, and serve.