Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min 
Start to Finish:15 min 
Makes:6 servings 

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.

I am not sure where I found this recipe but, made it for dinner and of course as I always does. I season with what I like. In place of water I used chicken stock and in place of salt and pepper I used no salt garlic and herb seasoning. I also garnished with chopped tomatoes. If you are like me and want to save time in the kitchen buy your vegetables already chopped.

2 teaspoons olive oil or butter
2 cups sliced mushrooms
1/3 cup sliced green onions
1 cup water or stock
1 tablespoon butter or olive oil
2/3 cup couscous
1 cup chopped cooked chicken
1/2 cup crumbled feta cheese
1/4 teaspoon black pepper

1. In medium saucepan, heat 2 teaspoons olive oil or butter over medium-high heat.
2. Sauté 2 cups sliced mushrooms and 1/3 cup sliced green onions, until tender. Add 1 cup water and 1 tablespoon butter or olive oil; bring just to a boil.
3. Stir in 2/3 cup couscous and 1 cup chopped cooked chicken; cover. Let stand 5 minutes.
4. Stir in 1/2 cup crumbled feta cheese and 1/4 teaspoon black pepper. Serve immediately.