Ingredients
-
1
-
1
-
1
-
1
-
1
-
-
1
-
3/4
-
1/4
-
1/2
-
-
1/2
-
1/4
-
3/4
-
2
Directions
Grilled Vegetables and Chickpeas With Couscous, Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavours , This was a nice recipe, but a bit bland for me I chopped the veggies into bite-sized peices and grilled them in a grilling basket That made the prep time shorter I liked the lemony flavour, but I would have increased the amount of spices
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Steps
|
1
Done
|
Heat Grill. Cut Zucchini and Squash Lengthwise Into 1/4-in Thick Wedges. |
|
2
Done
|
Coat Grill With Cooking Spray; Grill Zucchini, Squash, Peppers, and Onions 3 Minutes on Each Side or Until Well Browned. |
|
3
Done
|
Remove from the Grill and Cool. |
|
4
Done
|
Chop Vegetables Into Bite-Sized Pieces, Set Aside in a Large Bowl. |
|
5
Done
|
Bring Water to a Boil in a Medium Saucepan. Stir in Couscous, Salt, Pepper, Cumin and Cinnamon. |
|
6
Done
|
Cover, Remove from Heat, and Let Stand 5 Minutes. |
|
7
Done
|
Stir Gently With a Fork. |
|
8
Done
|
Add Couscous, Tomatoes and the Remaining Ingredients to Vegetables in Bowl, Toss Well. |
|
9
Done
|
Top Each Serving With Crumbled Feta If Desired. |
