Ingredients
1
1/2 tbsp balsamic vinegar
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 oz)
1
3/4 cups chicken broth or water
3
tbsp thinly sliced fresh basil
Directions
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.
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