ISRAELI COUSCOUS WITH GRILLED VEGETABLES

Ingredients:
1 cup Israeli couscous
1 ¼ cups boiling water
1 large onion, sliced
1 red pepper, cut in thick slices
Cherry tomatoes
1 zucchini or yellow squash, cut in chunks
Balsamic vinegar
Olive oil
Salt and pepper, to taste

Pesto:
1 clove garlic
1 cup fresh basil leaves
½ cup olive oil

Directions:
Cook couscous according to the package instructions. Baste the onion, red pepper, cherry tomatoes and zucchini with olive oil and balsamic vinegar. Grille. Set aside to cool. Cut into bite sized pieces and add to the cooked couscous.

Pesto:
In a food processor, chop the garlic, add basil and oil. Blend.
Add pesto to couscous, add salt and pepper.


Great at room temperature. *Israeli couscous is a pea-sized pasta, not to be substituted with the more traditional Moroccan style couscous.