Ingredients
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
Preparation
Make couscous as directed on package.
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.
Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.
