Couscous Pesto Salad

     This weekend I wanted to try a ton of new recipes! One of my favorites was this couscous pesto salad! It was really good and extremely easy to make!!! I really love cooking, but I am not the most talented at it! So I have been trying to find some really easy recipes that still taste good! I know that a lot of people out there are just like me when it comes to cooking! Plus not every one has the time or patience to do extensive cooking, so a recipe like this is perfect for people like us!
    First you need to gather all of the ingredients, here is a list!

• 2 medium zucchini (my grocery store did not have zucchini, so I substituted it for squash)
• 1 large red bell pepper
• 1 medium red onion (you only use half in the recipe)
• 2 cups of water
• 1 1/2 cups of couscous
• 1 tablespoon of olive or vegetable oil
• 1 container (7 ounces) of refrigerated basil pesto (this can be found in the refrigerated and condiment section inf your grocery store)
• 2 tablespoons of balsamic or red wine vinegar

     I bet that a lot of those things can be found in your pantry at home! The directions are really fast too!

1. Cut the zucchini lengthwise in half, cut each half into 1/4 inch slices. Cut the pepper lengthwise in half and cut out the seeds and membrane. Cut the bell pepper into 1/2 inch slices. Then cut the onion length wise in half and cut that half into eight wedges. Keep the other half for another use.
2. Bring the water to a boil in a saucepan over high heat. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Continue
3. Heat the oil in a skillet over medium high and heat for 1-2 minutes. Cook the zucchini, bell pepper, and onion in oil for about five minutes, stir frequently.
4. Mix the couscous, vegetable mix, pesto, and vinegar in a bowl. Serve warm or refrigerated for 30 minutes until chilled.