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    SALAD:Couscous-Vegetable Salad

    Source of Recipe

    bisquick.com

    List of 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

    Recipe

    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.

 

 

 


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