Couscous-Vegetable Salad

Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Makes:6 servings

1 cup uncooked couscous

1 tablespoon olive or vegetable oil

1 medium zucchini, cut into 1/4-inch slices (2 cups)

medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)

1 large red bell pepper, cut into 1-inch pieces

1/2 medium red onion, cut into 8 wedges

2 tablespoons balsamic or cider vinegar 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.