Name: Grilled Vegetables and Chickpeas with Couscous
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)
Ingredients: 1 large zucchini (about 8 ounces); 1 large yellow squash (about 6 ounces); 1 small green bell pepper, seeded and quartered; 1 small red bell pepper, seeded and quartered; 1 small onion, cut into 1/4-inch-thick slices (about 1 cup); Cooking spray; 1 cup water; ½ cup uncooked couscous; ¾ cup cherry or grape tomatoes, halved; 2 tablespoons chopped fresh cilantro; 3 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; ¼ teaspoon salt; ¼ teaspoon ground cumin; Dash of ground cinnamon; 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained; ¼ cup (1 ounce) crumbled feta cheese

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.

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Grilled Vegetables and Chickpeas with Couscous

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