"This salad is extremely pretty and colorful; I used rainbow Swiss chard for even more visual punch. You can definitely use other seasonal vegetables here...."
INGREDIENTS
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4 tablespoons extra virgin olive oil, divided
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1/2 teaspoon coarse of kosher salt, plus more to taste
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Freshly ground pepper to taste
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1 red onion, sliced
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1 teaspoon minced garlic
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1 red bell pepper
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1 yellow bell pepper
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1 tablespoon fresh lemon juice
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3 cups cooked Israeli couscous (see Note)
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1 small red onion, slivered
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1/4 cup chopped fresh basil
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1/4 cup grated Parmesan cheese