Whole Wheat Couscous Vegetable Salad

• 1 cup whole wheat couscous, cooked
• 1 tablespoon olive oil
• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow squash, cut into 1/4-inch slices
• 1 large red bell pepper, chopped
• 12 medium red onion, cut into wedges
• 2 tablespoons sun-dried tomato pesto

1. Cook cous cous as directed.
2. Heat oil in a large skillet over medium heat.
3. Cook zucchini, yellow squash, bell pepper, and onion in oil about 5-10 miuntes, stirring frequently until tender.
4. Add cooked cous cous into skillet with sun-dried tomato pesto.
5. Taste with basil and oregano if desired.

whole wheat couscous, olive oil, zucchini, yellow squash, red bell pepper, red onion, tomato pesto

Taken from www.food.com/recipe/whole-wheat-couscous-vegetable-salad-303015 (may not work)