Broiled Vegetables with Toasted Israeli Couscous

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 1.8 cups chicken broth 
• 3 tablespoons basil fresh thinly sliced
• 1  garlic clove minced
• 4 ounces regular couscous toasted
• 3 tablespoons olive oil 
• 2  bell pepper red quartered
• 0.5 cup onion red finely chopped
• 1  to 3 sized squashes yellow cut lengthwise into 1/2-inch-thick slices
• 1 medium zucchini cut lengthwise into 1/2-inch-thick slices

Equipment

• bowl
• sauce pan
• whisk
• broiler
• cutting board
• broiler pan

Directions

1. Whisk together balsamic vinegar, garlic, 2 tablespoons oil, and salt and pepper to taste.
2. Preheat broiler. Toss zucchini, yellow squash, and bell peppers with half of dressing in a large bowl, then marinate 5 minutes.
3. 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.
4. Transfer to a cutting board, then broil remaining dressed vegetables in same manner. When cool, cut into 1-inch pieces.
5. While vegetables are broiling, sauté onion in remaining tablespoon oil in a 4-quart heavy saucepan over moderately high heat, stirring, until softened, then add couscous and sauté, stirring, 2 minutes.
6. 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.
7. Serve at room temperature.