In a small saucepan
, heat the honey and vinegar until just warm. Whisk
in olive oil and season with salt and twist of pepper. Remove from the heat, and add the raisins.
Fluff the couscous with a fork.
Place the arugula
in a serving bowl. Toss with the warm squash, couscous, cucumber
and 2 tablespoons of the toasted almonds. Add enough dressing
to coat the salad. Season with salt and pepper, and top with the remaining 1 tablespoon of almonds.
Serves:6; Calories: 362; Total Fat: 18 grams; Saturated Fat
: 2.5 grams; Protein: 6 grams; Total carbohydrates: 46 grams; Sugar
: 15 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 294 milligrams