Grilled Vegetables and Chickpeas with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Add the Grilled Onion Raita (page 178) as a side dish, or serve with hot pepper sauce. Ingredients:
1 large zucchini (about 8 ounces) |
1 large yellow squash (about 6 ounces) |
1 small green bell pepper, quartered |
1 small red bell pepper, quartered |
1 small onion, cut into 1/4-inch-thick slices (about 1/2 cup) |
cooking spray |
1 cup water |
3/4 cup uncooked couscous |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground cumin |
dash of ground cinnamon |
3/4 cup cherry tomatoes, halved |
2 tablespoons chopped fresh cilantro |
3 tablespoons fresh lemon juice |
1 tablespoon extravirgin olive oil |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1/4 cup (1 ounce) crumbled feta cheese |
Directions:
1. Prepare grill.
2. Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool. Chop vegetables into bite-sized pieces; place in a large bowl.
3. Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
4. Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.
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