Name: Broiled Vegetables with Toasted Israeli Couscous
Yield: Makes 4 (side dish) servings
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

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Broiled Vegetables with Toasted Israeli CouscousRomulo Yanes

Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.

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