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Couscous-Vegetable Salad
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Prep Time:
10 minutes
Total Time:
16 minutes
Vibrant vegetables tossed with zesty pesto and balsamic vinegar-infused pasta.
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
Instructions:
  • Prepare couscous according to package instructions.
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Saute zucchini, yellow squash, bell pepper, and onion for about 5 minutes, stirring often, until crisp-tender.
  • Combine the couscous, mixed vegetables, pesto, and vinegar in a large bowl. Serve at your preferred temperature.

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