Grilled Vegetables And Chickpeas With Couscous

• 1 large zucchini (about 8 ounces)
• 1 large yellow squash (about 6 ounces)
• 1 small green bell pepper, seeded and quartered
• 1 small red bell pepper, seeded and quartered
• 1 small onion, cut into 1/4-inch-thick slices (about 1 cup)
• Cooking spray
• 1 cup water
• 1/2 cup uncooked couscous
• 3/4 cup cherry or grape tomatoes, halved
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• Dash of ground cinnamon
• 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup (1 ounce) crumbled feta cheese

1. Preheat grill to medium-high heat.
2. 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.
3. 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.
4. Add couscous, tomatoes, and next 7 ingredients to vegetable mixture; toss well. Sprinkle each serving with cheese.
5. Young Chefs can:
6. Gather produce
7. Drain and rinse beans in strainer
8. Older Chefs can:
9. Halve tomatoes with adult supervision
10. Crumble and sprinkle cheese

zucchini, yellow squash, green bell pepper, red bell pepper, onion, cooking spray, water, couscous, cherry, fresh cilantro, lemon juice, extravirgin olive oil, salt, ground cumin, ground cinnamon, chickpeas, feta cheese

Taken from www.myrecipes.com/recipe/grilled-vegetables-chickpeas-couscous (may not work)