Couscous Vegetable Salad

Name: Couscous Vegetable Salad
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
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

Submitted by Miss Annie

"A nice healthy salad. I enjoy making it even in the winter. Makes a good side for chicken too."

Download

Ready In:: 30mins
Ingredients:: 8
Serves:: 4-6

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 (7 ounce) container regular pesto sauce (with sun-dried tomatoes)
2 tablespoons balsamic vinegar or 2 tablespoons cider vinegar

directions

Heat oil in 10-inch non-stick 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 cold.