Ingredients

• 2 cups Golden Couscous (uncooked)
• 2 cups Boiling Water
• 1 head Romaine Lettuce (large-sized)
• 1 cup Chopped Walnuts
• 4 Roma Tomatoes diced
• 4 to 5 Mushrooms washed & sliced
• 2 Yellow Crookneck Squash medium-sized (thinly sliced)

• 1/2 cup Extra Virgin Olive Oil
• 3 Tbsp Red Wine Vinegar
• 2 cloves Garlic pressed
• 1/2 tsp Sugar
• 1/4 tsp Ground Cinnamon
• 1/8 tsp Sea Salt
• 1 to 2 pinch Black Pepper ground
• 4 oz Feta Cheese crumbled

Instructions

1. Place couscous in a heatproof bowl and add 2 cups boiling water; mix, cover and let stand for at least 10 minutes. Reserve at room temperature.
2. Wash and dry lettuce; tear into bits and place into a large serving bowl or deep platter. Add walnuts, tomatoes, mushrooms, squash and gently toss.

1. In a bowl, whisk oil, vinegar, garlic, sugar, cinnamon, salt and pepper until very well-combined. Pour dressing over salad; add the couscous and sprinkle on the feta cheese. Gently mix. Serve at room temperature, or slightly chilled.