Couscous-Vegetable Salad

6 servings

Preparation 25

Ingredients

▢ 1 cup uncooked couscous
▢ 2 teaspoons olive or vegetable oil
▢ 1 medium zucchini cut into 1⁄4-inch slices (2 cups)
▢ 1 medium yellow summer squash cut into 1⁄4-inch slices (11⁄2 cups)
▢ 1 large red bell pepper cut into 1-inch pieces
▢ 1 ⁄2 medium red onion cut into 8 wedges
▢ 1 container 7 oz refrigerated pesto with sun-dried tomatoes or regular basil pesto
▢ 2 tablespoons balsamic or cider vinegar

Instructions

Cook couscous as directed on package.
In 10-inch nonstick skillet, heat oil over medium-high heat.
Add zucchini, yellow squash, bell pepper and onion; cook about 5 minutes, stirring frequently, until crisp-tender.
In large bowl, toss couscous, vegetable mixture, pesto and vinegar.
Serve warm or cool.

Notes & Wine Advice

Couscous is on the most-wanted list because it’s versatile, tastes great and is fast to fix—it only takes 5 minutes! This tiniest form of pasta is granular semolina, a staple of North African cuisine.

Nutrition values

Calories: 300 kcal

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Course; Rice

Diets; Vegetarian