Israeli Couscous with Broiled Vegetables

1 1/2 tbsp. balsamic vinegar
1 tsp. minced garlic
3 tbsp. olive oil, divided
1 medium zucchini, cut into 1/2" thick slices
1 medium yellow summer squash, cut into 1/2" thick slices
1 red bell pepper, cut into 1/2" thick slices
1 green bell pepper, cut into 1/2" thick slices
1/2 cup finely chopped red onion
3/4 cup uncooked Israeli couscous
1 - 14.5 oz. can vegetable broth

Whisk together 1 1/2 tbsp. balsamic, 1 tsp. garlic, 2 tbsp. oil and salt & pepper to taste.

Preheat broiler. Toss veggies (minus onion) in the dressing. Let stand 5 minutes.

Broil the marinaded veggies 5 - 7 inches from the heat, turning over once, until golden brown, about 15 minutes. Transfer to a cutting board and cut into 1" pieces once cooled.

Saute onion in 1 tbsp oil in a saute pan, 2 minutes. Add couscous and saute, stirring frequently, 2 minutes. Add broth and bring to a boil, reduce heat and simmer covered until couscous is tender, 10 minutes. Uncover and cook another minute. Set aside to cool.

Combine couscous and vegetables. Serve at room temperature or cool and serve as a cold salad.