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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.