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.
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)
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
How to Make It
Preheat grill to medium-high heat.
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.
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.
Add couscous, tomatoes, and next 7 ingredients to vegetable mixture; toss well. Sprinkle each serving with cheese.