faux foodie

Grilled Veggies and Chickpeas w/ CousCous (cooking light)
March 12, 2011, 7:29 pm
Filed under: Health, main course, side dish


  • 1  large zucchini (about 8 ounces)
  • 1  large yellow squash (about 6 ounces)
  • 1  small green bell pepper, quartered
  • 1  small red bell pepper, quartered
  • 1  small onion, cut into 1/4-inch-thick slices (about 1/2 cup)
  • Cooking spray
  • 1  cup  water
  • 3/4  cup  uncooked couscous
  • 1/2  teaspoon  hot pepper sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  ground cumin
  • Dash of ground cinnamon
  • 3/4  cup  cherry tomatoes, halved
  • 2  tablespoons  chopped fresh cilantro
  • 3  tablespoons  fresh lemon juice
  • 1  tablespoon  extravirgin olive oil
  • 1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1/4  cup  (1 ounce) crumbled feta cheese


Prepare grill.

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.


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