Grilled Vegetables and Chickpeas with Couscous

Grilled Vegetables and Chickpeas with Couscous Recipe
Photo: Jan Smith
Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Add the Grilled Onion Raita (page 178) as a side dish, or serve with hot pepper sauce.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 22 %
Fat 7.8 g
Satfat 2.2 g
Monofat 3.6 g
Polyfat 1.4 g
Protein 13.2 g
Carbohydrate 53 g
Fiber 8.6 g
Cholesterol 8 mg
Iron 3 mg
Sodium 270 mg
Calcium 113 mg

Ingredients

1 large zucchini (about 8 ounces)
1 large yellow squash (about 6 ounces)
1 small green bell pepper, quartered
1 small red bell pepper, quartered
1 small onion, cut into 1/4-inch-thick slices (about 1/2 cup)
Cooking spray
1 cup water
3/4 cup uncooked couscous
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
Dash of ground cinnamon
3/4 cup cherry tomatoes, halved
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup (1 ounce) crumbled feta cheese

Preparation

Prepare grill.

Cut zucchini and squash lengthwise into 1/4-inch-thick slices. Place zucchini, squash, bell peppers, and onion on a grill rack coated with cooking spray; grill 3 minutes on each side or until well browned. Remove vegetables to a cutting board; cool. Chop vegetables into bite-sized pieces; place in a large bowl.

Bring water to a boil in a medium saucepan. Stir in couscous and the next 5 ingredients (through cinnamon). Cover, remove from heat, and let stand 5 minutes. Fluff with a fork.

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

Andrea Chesman,

Cooking Light

September 2005
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