Grilled Vegetables and Chickpeas with Couscous
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.
How to Make It
Step 1
Preheat grill to medium-high heat.
Step 2
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.
Step 3
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.
Step 4
Add couscous, tomatoes, and next 7 ingredients to vegetable mixture; toss well. Sprinkle each serving with cheese.
Step 5
Step 6
Young Chefs can:
Step 7
Gather produce
Step 8
Drain and rinse beans in strainer
Step 9
Step 10
Older Chefs can:
Step 11
Halve tomatoes with adult supervision
Step 12
Crumble and sprinkle cheese
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