Grilled Vegetables and Chickpeas with Couscous

Name: Grilled Vegetables and Chickpeas with Couscous
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 large zucchini; 1 large yellow squash; 1 small green bell pepper; 1 small red bell pepper; 1 small onion; cooking spray; 1 cup water; 0.75 cup dry couscous; 0.25 tsp sea salt; 0.5 tsp hot chili paste; fresh ground black pepper; 0.5 tsp ground cumin; 0.25 tsp ground cinnamon; 0.75 cup grape tomatoes; 2 tbsp chopped fresh cilantro; 3 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; 1 can chickpeas (15 1/2 ounce); crumbled feta

Chickpeas, couscous and zucchini come together in this Moroccan dish, fragrant with chilli and cumin and grilled. Serve with crumbled feta.

1 hr · Serves 4 · Medium

Method

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Time: Prep 45 min · Cook 15 min · 60 min total
Difficulty: medium

1
Heat grill. Cut zucchini and squash lengthwise into 1/4-in thick wedges. Coat grill with cooking spray; grill zucchini, squash, peppers, and onions 3 minutes on each side or until well browned.
3 min
2
Remove from the grill and cool. Chop vegetables into bite-sized pieces, set aside in a large bowl.
3
Bring water to a boil in a medium saucepan. Stir in couscous, salt, pepper, cumin and cinnamon.
4
Cover, remove from heat, and let stand 5 minutes. Stir gently with a fork. Add couscous, tomatoes and the remaining ingredients to vegetables in bowl, toss well.
5 min
5
Top each serving with crumbled feta if desired.