Couscous-Vegetable Salad is :
dairy free , lacto ovo vegetarian , veganBy
red bell pepper
yellow summer squash
Make couscous as directed on package.
Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
Toss couscous, vegetable mixture, pesto and vinegar in large bowl.
Serve warm or cool.
Wine Pairing :
- gruener veltliner
- sauvignon blanc
Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.