Grilled Vegetables and Chickpeas With Couscous

• 1 large zucchini
• 1 large yellow squash
• 1 small green bell pepper, quartered
• 1 small red bell pepper, quartered
• 1 small onion, cut into 1/4 inch thick slices
• cooking spray
• 1 cup water
• 34 cup dry couscous
• 14 teaspoon sea salt
• 12 teaspoon hot chili paste
• fresh ground black pepper, to taste
• 12 teaspoon ground cumin
• 14 teaspoon ground cinnamon
• 34 cup grape tomatoes, halved
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 (15 1/2 ounce) can chickpeas, drained rinsed (garbanzo beans)
• crumbled feta (optional)

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

zucchini, yellow squash, green bell pepper, red bell pepper, onion, cooking spray, water, couscous, salt, hot chili paste, fresh ground black pepper, ground cumin, ground cinnamon, grape tomatoes, fresh cilantro, lemon juice, extra virgin olive oil, chickpeas, feta

Taken from www.food.com/recipe/grilled-vegetables-and-chickpeas-with-couscous-505724 (may not work)