Israeli Couscous With Grilled Vegetables

• 2 Tablespoons Olive Oil, Plus Extra For Grilling
• 1 whole Medium Onion, Cut Into Medium Dice
• 1 whole Large Garlic Clove, Minced
• 2 cups Israeli Couscous
• 2 teaspoons Garam Masala
• 1/2 teaspoons Turmeric
• 3 cups Low Sodium Chicken Broth
• 1 cup Water
• 1 whole Small Zucchini, Trimmed And Quartered Lengthwise
• 1 whole Yellow Summer Squash, Trimmed And Quartered Lengthwise
• 1 whole Red Bell Pepper, Stemmed, Seeded, And Quartered
• 1 can (15 To 16-ounces) Chickpeas, Drained (about 1 1/2 Cups)
• 1/2 cups Grape Tomatoes, Halved
• 1/4 cups Chopped Fresh Cilantro
• 1 pinch Salt And Pepper, to taste

1. Heat 2 tablespoons of oil in a large Dutch oven or soup kettle over medium heat. Add onion; saute until soft, about 5 minutes. Add garlic; continue to cook until fragrant, about 1 minute longer. Add couscous and spices; cook, stirring frequently, to lightly toast, 1 to 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat to medium-low, cover, and simmer until couscous is tender and most of the liquid has evaporated, about 10 minutes.
2. Meanwhile, prepare a hot charcoal or gas grill fire. Lightly drizzle zucchini, squash, and bell pepper with olive oil and a generous sprinkling of salt and pepper. Place vegetables on hot rack; grill, turning only once, until are tender, 8 to 10 minutes. Remove vegetables from grill, cut them into bite-size pieces, and stir them along with chickpeas, tomatoes, and cilantro into the couscous. Adjust seasonings. Serve.

olive oil, onion, garlic, couscous, garam masala, turmeric, chicken broth, water, zucchini, red bell pepper, chickpeas, grape tomatoes, ubc, salt

Taken from tastykitchen.com/recipes/salads/israeli-couscous-with-grilled-vegetables/ (may not work)