Couscous Vegetable Salad

• 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)
• 12 medium red onion, cut into 8 wedges
• 1 (7 ounce) containerrefrigerated pesto sauce or 1 (7 ounce) containerregular pesto sauce (with sun-dried tomatoes)
• 2 tablespoons balsamic vinegar or 2 tablespoons cider vinegar

1. Heat oil in 10-inch non-stick skillet over medium-high heat.
2. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl.
4. Serve warm or cold.

couscous, olive oil, zucchini, red bell pepper, summer, red onion, pesto sauce, balsamic vinegar

Taken from www.food.com/recipe/couscous-vegetable-salad-23068 (may not work)