Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavors of the Middle East. Add the Grilled Onion Raita (page 178) as a side dish, or serve with hot pepper sauce.

Recipe by Cooking Light September 2005

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Credit: Jan Smith

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

  • Add couscous, tomatoes, and remaining ingredients except cheese to vegetable mixture; toss well. Sprinkle each serving with cheese.

Nutrition Facts

325 calories; calories from fat 22%; fat 7.8g; saturated fat 2.2g; mono fat 3.6g; poly fat 1.4g; protein 13.2g; carbohydrates 53g; fiber 8.6g; cholesterol 8mg; iron 3mg; sodium 270mg; calcium 113mg.
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