Grilled Vegetables and Chickpeas With Couscous

Total Time
1hr
Prep 45 mins
Cook 15 mins

Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavours.

Ingredients Nutrition

Directions

  1. Heat grill. Cut zucchini and squash lengthwise into 1/4-in thick wedges.
  2. Coat grill with cooking spray; grill zucchini, squash, peppers, and onions 3 minutes on each side or until well browned.
  3. Remove from the grill and cool.
  4. Chop vegetables into bite-sized pieces, set aside in a large bowl.
  5. Bring water to a boil in a medium saucepan. Stir in couscous, salt, pepper, cumin and cinnamon.
  6. Cover, remove from heat, and let stand 5 minutes.
  7. Stir gently with a fork.
  8. Add couscous, tomatoes and the remaining ingredients to vegetables in bowl, toss well.
  9. Top each serving with crumbled feta if desired.
Most Helpful

This was a nice recipe, but a bit bland for me. I chopped the veggies into bite-sized peices and grilled them in a grilling basket. That made the prep time shorter. I liked the lemony flavour, but I would have increased the amount of spices.

alvinakatz August 19, 2013