- 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
- 1 3/4 cups chicken broth or water
- 3 tablespoons thinly sliced fresh basil
- Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
- Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
- Broil half of dressed vegetables on oiled rack of a broiler pan 5 to 7 inches from heat, turning over once, until golden brown and tender, about 16 minutes total. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
- While vegetables are broiling, saute onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and saute, stirring, 2 minutes. Add broth and simmer, covered, until couscous is just tender, 8 to 10 minutes. Stir in broiled vegetables, basil, remaining dressing, and salt and pepper to taste. Serve at room temperature.