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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A nice healthy salad. I enjoy making it even in the winter. Makes a good side for chicken too. Ingredients:
1 cup cooked couscous |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 medium zucchini, cut into 1/4-inch slices (about 2 cups) |
1 large red bell pepper, cut into 1-inch pieces |
1 medium summer squash, cut into 1/4-inch slices (about 1-1/2 cups) |
1/2 medium red onion, cut into 8 wedges |
1 (7 ounce) container refrigerated pesto sauce or 1 (7 ounce) container regular pesto sauce (with sun-dried tomatoes) |
2 tablespoons balsamic vinegar or 2 tablespoons cider vinegar |
Directions:
1. Heat oil in 10-inch non-stick skillet over medium-high heat.
2. 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.
4. Serve warm or cold.
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