Grilled Vegetables and Chickpeas with Couscous

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.

Young Chefs can:

Gather produce

Drain and rinse beans in strainer

Older Chefs can:

Halve tomatoes with adult supervision

Crumble and sprinkle cheese