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.

Andrea Chesman
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
4 servings 1 1/2 cups couscous mixture and 1 tablespoon cheese (serving size: 1 3/4 cups couscous mixture and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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

Nutrition Facts

245 calories; fat 6.6g; saturated fat 1.7g; mono fat 3.4g; poly fat 0.9g; protein 9.1g; carbohydrates 39g; fiber 6.7g; cholesterol 6mg; iron 1.7mg; sodium 333mg; calcium 86mg.
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