Couscous-Vegetable Salad

 

1

cup uncooked couscous

1

tablespoon 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 (1 1/2 cups)

1

large red bell pepper, cut into 1-inch pieces

1/2

medium red onion, cut into 8 wedges

1

container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto

2

tablespoons balsamic or cider vinegar

• 1 Make couscous as directed on package.
• 2 Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
• 3 Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.