Tuesday, March 18, 2008

Grilled Vegetables and Chickpeas with Couscous

After a horrible night at class, I was glad to come home to a quick and easy dinner. It was nice to bust out the grill pan because it hasn't been used in quite awhile. I personally loved this meal, and while I was eating it I thought, "It's going to be delicious for lunch tomorrow!" Unfortunately, that meant it was probably not his favorite - and that turned out to be the case. He ate it and was happy, but felt it's better as a lunch (for me) than for a dinner. But I like it a lot and would definitely make it again for myself to take for lunches.


Grilled Vegetables and Chickpeas with Couscous
Cooking Light, September 2005

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.

Yield: 4 servings

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