Mediterranean Couscous Salad

• 1/4 c. Extra virgin olive oil
• 3/4 lb. asparagus
• 3/4 lb. yellow summer squash
• 1 c. onion
• 8 oz. uncooked Israeli couscous
• 2 c. water
• 1/2 tsp. salt
• 1 tbsp. fresh oregano leaves
• 3/4 c. basil leaves
• 4 red-fleshed trout or rainbow trout fillets
• 1/4 tsp. Freshly ground pepper
• 4 tsp. capers
• 2 tsp. lemon juice
• 1 small head radicchio
• 2 navel oranges

1. Heat 2 tbsp.
2. of the oil in a large skillet over medium-high heat; add asparagus, squash, and onion.
3. SautE 4 minutes or until crisp-tender.
4. Transfer vegetables to a bowl; set aside.
5. Add another 1 tbsp.
6. oil to skillet with couscous; sautE 1 1/2 minutes, stirring constantly, until couscous is lightly toasted in color.
7. Add water and bring to a boil; stir in 1/4 tsp.
8. of the salt.
9. Cook, uncovered, over medium heat, until most of the water has been absorbed, about 8 minutes.
10. Stir in vegetables and oregano.
11. Continue to cook 2 minutes longer, or until water is absorbed and couscous is al dente, or firm to the bite.
12. Transfer to a large bowl; cool to room temperature.
13. Stir in basil.
14. Heat broiler.
15. Place trout, skin side down, on foil-lined broiler-pan rack; season with remaining salt and pepper.
16. Mix remaining 1 tbsp.
17. of oil, capers, and lemon juice and spoon over fillets.
18. Broil 4 inches from heat source 3 to 4 minutes, or until just opaque.
19. Cool slightly; remove trout with spatula in large pieces to a plate (trout skin should stick to foil).
20. Arrange radicchio leaves on 4 plates.
21. Top with couscous, trout, and oranges.
22. Drizzle with additional olive oil, if desired.

extra virgin olive oil, asparagus, yellow summer, onion, couscous, water, salt, fresh oregano, basil, redfleshed, freshly ground pepper, capers, lemon juice, head radicchio, oranges

Taken from www.delish.com/recipefinder/mediterranean-couscous-salad-312 (may not work)