Grilled Vegetables and Chickpeas With Couscous

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“Served over couscous, this vegetable-bean combination makes a complete one-dish meal with rich flavours.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat grill. Cut zucchini and squash lengthwise into 1/4-in thick wedges.
  2. Coat grill with cooking spray; grill zucchini, squash, peppers, and onions 3 minutes on each side or until well browned.
  3. Remove from the grill and cool.
  4. Chop vegetables into bite-sized pieces, set aside in a large bowl.
  5. Bring water to a boil in a medium saucepan. Stir in couscous, salt, pepper, cumin and cinnamon.
  6. Cover, remove from heat, and let stand 5 minutes.
  7. Stir gently with a fork.
  8. Add couscous, tomatoes and the remaining ingredients to vegetables in bowl, toss well.
  9. Top each serving with crumbled feta if desired.

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