Autumn Salad
Autumn Salad requires approximately 45 minutes from start to finish. This gluten free recipe serves
Broiled Vegetables with Toasted Israeli Couscous
Ingredients
- 1 1/2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 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 ounces)
- 1 3/4 cups chicken broth or water
- 3 tablespoons thinly sliced fresh basil
Instructions
Broiled Vegetables with Toasted Israeli Couscous serves 4 original recipe by Epicurious.
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