Grilled Vegetables and Chickpeas with Couscous

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

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.