Summer Vegetable Couscous
1 cup couscous
1 cup water
3 large zucchini
1 sweet onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
1. Boil water over medium high heat. Add the couscous and stir until blended. Remove from heat, cover and set aside.
2. Slice zucchini lengthwise in approximately four slices. You want it still slightly thick to make good bite sized chunks once grilled. Chop the onion enough to separate the layers. Pour 1 tablespoon olive oil and 2 tablespoons vinegar, as well as some salt and pepper into a gallon sized ziplock bag. Add the onions and zucchini. Shake and marinate for 10 or more minutes.
3. Grill zucchini and onions over medium low heat until tender. Chop tomatoes and avocadoes into 1/2"-1" pieces and add to a serving bowl. Chop zucchini and onions into 1/2"-1" pieces and add to bowl.
6. Add the cooked couscous to the serving bowl, along with the chopped basil.