Israeli Couscous with Grilled Vegetables
1 cup Israeli couscous
1 ¼ cup boiling water
1 large onion, sliced
1 red pepper, cut into thick slices
1 zucchini or yellow squash, cut into chunks
Salt and pepper to taste
1 clove garlic
1 cup fresh basil leaves
½ cup olive oil
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.
In a food processor, chop the garlic, and add basil and oil. Blend.
Add pesto to couscous, and 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.