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 with couscous, the veggie-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Substitute Parmesan cheese for feta if you would like a milder cheese. Ingredients:
1 large zucchini (about 8 ounces) |
1 large yellow squash (about 6 ounces) |
1 small green bell pepper, seeded and quartered |
1 small red bell pepper, seeded and quartered |
1 small onion, cut into 1/4-inch-thick slices (about 1 cup) |
cooking spray |
1 cup water |
1/2 cup uncooked couscous |
3/4 cup cherry or grape tomatoes, halved |
2 tablespoons chopped fresh cilantro |
3 tablespoons fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
dash of ground cinnamon |
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1/4 cup (1 ounce) crumbled feta cheese |
Directions:
1. Preheat grill to medium-high heat.
2. Cut zucchini and yellow squash lengthwise into 1/4-inch-thick slices; coat squashes, bell peppers, and onion with cooking spray. Place vegetables on grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; let cool. Chop bell peppers and onion into bite-sized pieces; place in a large bowl.
3. While vegetables cook, bring 1 cup water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
4. Add couscous, tomatoes, and next 7 ingredients to vegetable mixture; toss well. Sprinkle each serving with cheese.
5. Young Chefs can:
6. Gather produce
7. Drain and rinse beans in strainer
8. Older Chefs can:
9. Halve tomatoes with adult supervision
10. Crumble and sprinkle cheese
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