COUSCOUS-VEGETABLE SALAD

Couscous-Vegetable Salad image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 16m

Yield 6

Number Of Ingredients 8

Previous Next

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

Steps:

Make couscous as directed on package.
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.
Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 5 mg, Fat 3 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg