Couscous with Roasted Vegetables, Chickpeas & Feta

I have recently developed a mad crush on chickpeas (is it possible to have a crush on food?  hmmm.)  They are an excellent source of fiber, low in fat and a good source of protein.  Perfect to eat as a snack, plain, when prepared as hummus, or in a spicy chili. 
I decided tonight to add them to my couscous recipe for a punch of protein.  We tend to eat 'meat-free' once a week, usually in the form of pasta, so this was a pleasant change. 
Couscous is a nice alternative to the regular short grain rice we frequent in our household.  I enjoy cooking it in a stock base for extra flavour, and the accompaniment of grilled vegetables is always welcome in any dish.  This meal is great to eat hot as prepared, and still tastes great the next day cold.  Healthy and satisfying.


Couscous with Roasted Vegetables, Chickpeas & Feta

1 cup uncooked couscous (I prefer whole wheat)
1 1/2 cups vegetable stock
1 medium onion, diced
3 cloves garlic, minced
2 medium zucchini, quartered lengthwise
3 sweet red peppers, cubed
1 (19oz can) chickpeas, drained and rinsed.
1/3 cup feta cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp granulated garlic

Preheat BBQ to medium.

Season zucchini, red peppers and onions with salt, pepper and granulated garlic.  Place in grill basket lightly coated with cooking spray.  Cook for 8-10 minutes, or until tender, turning occasionally.  Add minced garlic during last minute.

Meanwhile in saucepan, bring vegetable stock to a boil.  Add couscous. Stir and cover.
Remove from heat, let stand for 5 minutes.  Fluff with fork.

Combine couscous, chickpeas and roasted vegetables in large bowl, toss well.  Top with feta cheese.

Yield: 4 servings (main dish), or 8 servings (as a side)


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