1. Heat your grill to medium.
2. Boil 3 cups of water in a medium pot with a lid, for the couscous.
3. Form 3 large foil "rafts" to place your veggies on for grilling. Curve up the ends of the rectangles of foil to keep the juices in.
4. Place the asparagus in 2 rafts, spread out in 1 layer and place the bell peppers in the remaining raft, spread out in 1 layer.
5. Drizzle 1 tablespoon of olive oil over each raft of veggies.
6. Squirt half the lime juice over the veggies then toss with your hands to evenly distribute the oil and lime juice.
7. Grill until crisp tender, turning halfway through grilling.
8. Meanwhile pour the couscous into the boiling water, turn the flame off and cover. Let sit for 5 minutes.
9. In a large bowl, mix the minced garlic, remaining lime juice, remaining 1 tablespoon of oil, red pepper flakes, black pepper, salt and chickpeas.
10. Chop the asparagus and peppers into 1 inch pieces then stir into the bowl of chickpeas.
11. Fluff the couscous with a fork then fold into the veggies.
12. Finally toss in the feta and parsley.
13. Garnish with more parsley, if you like. Serve warm, room temperature or cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 115 (32%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 30.3mg||9 %|
|Sodium 418.5mg||14 %|
|Potassium 153.6mg||4 %|
|Total Carbohydrate 47.8g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 44.5g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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