COUSCOUS VEGETABLE SALAD

Couscous Vegetable Salad image

Enjoy this delicious salad made with couscous and vegetables that's ready in just 20 minutes - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup uncooked couscous
Olive oil-flavored or regular cooking spray
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 basil pesto
2 tablespoons balsamic or cider vinegar

Steps:

Make couscous as directed on package.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add zucchini, yellow squash, bell pepper and onion; spray lightly with cooking spray. Cook about 5 minutes, stirring frequently, until crisp-tender.
Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 275, Carbohydrate 28 g, Cholesterol 5 mg, Fat 3, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg