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Grilled Vegetables and Chickpeas with Couscous

Photo: Jan Smith
Yield 4 servings (serving size: 1 3/4 cups couscous mixture and 1 tablespoon cheese)
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.

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

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