Grilled Vegetables and Chickpeas with Couscous
Grilled Vegetables and Chickpeas with Couscous requires around 45 minutes from start to finish. This recipe makes 4 servings with 282 calories, 12g of protein, and 8g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a side dish. It will be a hit at your The Fourth Of July event. A mixture of squash, bell pepper, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.
Instructions
Preheat grill to medium-high heat.
Cut zucchini and yellow squash lengthwise into 1/4-inch-thick slices; coat squashes, bell peppers, and onion with cooking spray.
Place vegetables on grill rack coated with cooking spray; grill 3 minutes on each side or until well browned.
Remove vegetables to a cutting board; let cool. Chop bell peppers and onion into bite-sized pieces; place in a large bowl.
While vegetables cook, bring 1 cup water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
Add couscous, tomatoes, and next 7 ingredients to vegetable mixture; toss well.
Sprinkle each serving with cheese.
Drain and rinse beans in strainer
Halve tomatoes with adult supervision
Crumble and sprinkle cheese