Serves 6 to 8
2 tablespoons olive oil, plus extra for grilling
1 medium onion, cut into medium dice
1 large garlic clove, minced
2 cups Israeli couscous
2 teaspoons garam masala
1/2 teaspoon turmeric
3 cups low-sodium chicken broth
1 each: small zucchini and 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 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
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. 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.