• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons balsamic vinegar

  2. 1 garlic clove, minced

  3. 3 tablespoons olive oil

  4. 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices

  5. 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices

  6. 2 red bell peppers, quartered lengthwise

  7. 1/2 cup finely chopped red onion

  8. 3/4 cup toasted Israeli couscous (4 ounces)

  9. 1 3/4 cups chicken broth or water

  10. 3 tablespoons thinly sliced fresh basil

Instructions Jump to Ingredients ↑

  1. Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.

  2. Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.

  3. 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. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.

  4. While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.


Send feedback