Yield
4 servings 1 1/2 cups couscous mixture and 1 tablespoon cheese (serving size: 1 3/4 cups couscous mixture and 1 tablespoon cheese)

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 4

Add couscous, tomatoes, and next 7 ingredients to vegetable mixture; toss well. Sprinkle each serving with cheese.

Step 5

 

Step 6

Young Chefs can:

Step 7

Gather produce

Step 8

Drain and rinse beans in strainer

Step 9

 

Step 10

Older Chefs can:

Step 11

Halve tomatoes with adult supervision

Step 12

Crumble and sprinkle cheese

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