Ingredients:
1½ tablespoons balsamic vinegar
1 glove garlic, minced
3 tablespoons olive oil
2 summer squash, cut lengthwise into ½-inch thick slices
2 sweet peppers, quartered lengthwise
½ cup finely chopped red onion
¾ cup toasted Israeli couscous
1¾ cups chicken broth or water
3 tablespoon thinly sliced fresh basil
Directions:
1. Whisk together vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste. Toss squash and bell peppers with half the dressing in a large bowl, then marinate 5 minutes.
2. Preheat broiler.
3. Broil half of the dressed vegetables on an oiled rack of broiler pan 5-7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil the remaining dressed vegetables in the 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, about 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8-10 minutes. Stir in broiled vegetables, basil, and remaining dressing, and salt and pepper to taste. Serve at room temperature.
Serves 4