Couscous-Vegetable Salad

Courtesy of Betty Crocker.com

Prep Time: 10 min
Start to Finish: 15 min
Makes: 6 servings

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 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
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. 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. Serve warm or cool.

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 4 g); Cholesterol 5 mg; Sodium 300 mg; Total Carbohydrate 29 g (Dietary Fiber 4 g); Protein 8 g Percent Daily Value*: Vitamin A 42 %; Vitamin C 50 %; Calcium 14 %; Iron 8 % Exchanges: 1 Starch; 3 Vegetable; 3 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.