From Cooking Light [2]
INGREDIENTS
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
Get more recipes at MyRecipes.com [3]DIRECTIONS
- 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.
Serves 4 (serving size: 1 3/4 cups couscous mixture and 1 tablespoon cheese).
Nutritional Information: CALORIES 325(22% from fat); FAT 7.8g (sat 2.2g,mono 3.6g,poly 1.4g); PROTEIN 13.2g; CHOLESTEROL 8mg; CALCIUM 113mg; SODIUM 270mg; FIBER 8.6g; IRON 3mg; CARBOHYDRATE 53g
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