Couscous-Vegetable Salad
6 servings
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 / Tips / 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.
Nutritional Information
Calories: 300 kcal