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Spiced Israeli Couscous with Grilled Vegetables, Chickpeas, and Cilantro

October 11, 2010

This is a great potluck dish, or salad to have around in the fridge and eat from over many days.  It makes a lot of food

israeli couscous with grilled vegetables

and keeps well.  To simplify this dish, I grilled the vegetables on a grill pan, which makes it faster to make.  The garam masala in this dish is what really makes it sing…it provides a subtle level of spice that you can’t quite identify, but makes it taste great.  I served this with some spiced chicken, but it would be great with just a salad, or some grilled fish or other meat.  This makes a lot of salad…about 8 largish servings, and comes from Three Many Cooks– a great resource for some healthy food.

Ingredients:

2 T olive oil, plus extra for grilling

1 medium onion, cut into medium dice (optional)

1 large garlic clove, minced

2 c Israeli couscous

2 t garam masala

1/2  t turmeric

3 c low-sodium vegetable or chicken broth

1small zucchini, trimmed and quartered lengthwise

1 yellow summer squash, trimmed and quartered lengthwise

1 red bell pepper, stemmed, seeded, and quartered
Salt and pepper

1 can (15 to 16-ounces) chickpeas, drained (about 1 1/2 cups)

1/2  c grape tomatoes, halved (I felt there were enough veggies and didn’t add these)

1/4 c chopped fresh cilantro

Directions:

Heat 2 tablespoons of oil in a large Dutch oven or soup kettle over medium heat. Add onion; sauté 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 1 cup of 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.

Meanwhile, prepare a hot charcoal or gas grill fire (or heat a greased grill pan over high heat). 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 minute. 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.

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