Grilled Vegetables and Chickpeas with Couscous

Grilled Vegetables and Chickpeas with Couscous
Photo by Jan Smith

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon hot pepper sauce
  • ¼ cup (1 ounce) crumbled feta cheese
  • 1 large zucchini (about 8 ounces)
  • 1 cup water
  • 1 small onion, cut into 1/4-inch-thick slices (about 1/2 cup)
  • 3 tablespoons fresh lemon juice
  • + 12 more ingredients
    • ¾ cup cherry tomatoes, halved
    • ¼ teaspoon salt
    • Dash of ground cinnamon
    • 1 small red bell pepper, quartered
    • 1 small green bell pepper, quartered
    • Cooking spray
    • 1 tablespoon extravirgin olive oil
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    • 1 large yellow squash (about 6 ounces)
    • ¼ teaspoon ground cumin
    • ¾ cup uncooked couscous
    • 2 tablespoons chopped fresh cilantro

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 ...

View full recipe at My Recipes

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