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Grilled Vegetables and Chickpeas with Couscous

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.

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

Nutrition Information

  • calories 245
  • caloriesfromfat 0.0 %
  • fat 6.6 g
  • satfat 1.7 g
  • monofat 3.4 g
  • polyfat 0.9 g
  • protein 9.1 g
  • carbohydrate 39 g
  • fiber 6.7 g
  • cholesterol 6 mg
  • iron 1.7 mg
  • sodium 333 mg
  • calcium 86 mg

How to Make It

  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.  

  6. Young Chefs can:

  7. Gather produce

  8. Drain and rinse beans in strainer

  9.  

  10. Older Chefs can:

  11. Halve tomatoes with adult supervision

  12. Crumble and sprinkle cheese