Broiled Vegetables with Toasted Israeli Couscous

• 1 1/2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices
• 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices
• 2 red bell peppers, quartered lengthwise
• 1/2 cup finely chopped red onion
• 3/4 cup toasted Israeli couscous (4 ounces)
• 1 3/4 cups chicken broth or water
• 3 tablespoons thinly sliced fresh basil

1. Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
2. Preheat broiler.
3. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
4. Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total.
5. Transfer to a cutting board, then broil remaining dressed vegetables in same manner.
6. When cool, cut into 1-inch pieces.
7. While vegetables are broiling, saute onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and saute, stirring, 2 minutes.
8. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes.
9. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste.
10. Serve at room temperature.

balsamic vinegar, garlic, olive oil, zucchini, yellow summer, red bell peppers, red onion, couscous, chicken broth, fresh basil

Taken from www.epicurious.com/recipes/food/views/broiled-vegetables-with-toasted-israeli-couscous-105036 (may not work)