Pearl Couscous with Basil Pesto and Summer Vegetables

makes 6-8 servings

1 1/2 cups water

1 cup pearl (also called Israeli) couscous

1 medium zucchini, diced small (about 2 cups)

1 cup cherry tomatoes, halved and seeds removed

1 cup crumbled feta cheese

salt and pepper, to taste

1. Bring the water to a boil in a medium saucepan. Add the couscous and return to a boil. Then cover with a lid and reduce the heat to low. Simmer for 10 minutes, or until all the liquid has been absorbed. Remove the saucepan from the heat and stir in the pesto sauce.

2. Gently stir in the zucchini and tomato until combined. Then stir in the crumbled feta. Season to taste with salt and pepper if necessary. Serve at room temperature or cold.