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Grilled Vegetables and Chickpeas with Couscous

Posted by Navita Verma on

This vegetable bean combination served over couscous makes a meal with rich flavours of the Middle East.

25 minutes

10 minutes

19

4

Prep Time

Cook Time

Ingredients 

Serving 


What You’ll Need:

  • 1 big bowl
  • Grill or grill pan
  • Saucepan

Ingredients:

  • 1 large zucchini
  • 1 large eggplant
  • 1 small green bell pepper, quartered
  • 1 small red bell pepper, quartered
  • 1 small red onion, cut into ¼-inch thick slices
  • 1 cup water
  • ¾ cup uncooked couscous
  • ¾ cup cherry tomatoes, halved
  • ½ tsp hot sauce
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ¼ tsp ground cumin
  • ½ tsp ground cinnamon
  • 3 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp extra-virgin olive oil
  • 1 small can chickpeas(garbanzo beans)
  • ¼ cup crumbled feta cheese
  • Cooking spray or oil

Prep Instructions:

  1. Heat the grill.
  2. Wash and cut the zucchini and eggplant lengthwise into ¼ inch thick slices.
  3. Place zucchini, eggplants, bell peppers, and onion on a grill rack coated with cooking spray.
  4. Grill each side for 3 minutes or until well browned.
  5. Remove vegetables to a chopping board and let them cool.
  6. Chop the vegetables. Season with salt and pepper.
  7. In a saucepan, bring water to a boil.
  8. Stir in the couscous along with hot pepper sauce, salt, ground black pepper, ground cumin and ground cinnamon.
  9. Cover for about 2 mins and remove from heat.
  10. Let it stand for 5 mins.
  11. Fluff the couscous using a spoon.
  12. Add couscous tomatoes, fresh lemon juice, chopped cilantro, extra virgin olive oil and chickpeas to the vegetable mix. Toss well.
  13. Sprinkle every serving with cheese. 

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