Food and Recipes Side Dishes Vegetable Side Dishes Grilled Vegetables with Chickpeas, Feta, and Couscous If your weekly supper rotation has become a bit routine and boring, re-energize mealtime by cooking delicious foil packets. This convenient method of cooking is not just for campouts, although it would fun to toss an old blanket over an outdoor table and create a campsite in your own backyard. Foil packets are easy to assemble, do not require fussy tools or equipment, and you can cook them without messing up your kitchen. There is no need to dirty up any pots and pans and, since you are cooking these vegetable foil packets on the outdoor grill, you won't have to turn on the oven and heat up the house. Even better, you don't even need to use a plate if you don't want to – simply serve the packets directly from the foil. This grilled vegetable foil packet is ideal when you want to incorporate a meatless option into your weeknight suppers. The couscous steams right in the packet, absorbing the delicious flavors of the zucchini, squash, and pepper. Be sure to buy the regular kind of couscous, not the Israeli (pearled) couscous, which takes longer to cook. By Melissa Gray Melissa Gray Instagram Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She began working in food publishing in 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. When not in the kitchen, you can find Melissa spending time with her dog, exploring new restaurants or breweries, or honing her martial arts skills. Southern Living's editorial guidelines Published on July 10, 2020 Print Share Share Tweet Pin Email Photo: Johnny Autry; Prop and Food Styling: Charlotte L. Autry Active Time: 10 mins Total Time: 40 mins Yield: 4 serves Ingredients 1 1/2 cups uncooked couscous 1 cup vegetable broth 2 teaspoons kosher salt, divided 1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed 2 large zucchini, halved lengthwise, diagonally cut into 1-inch pieces (about 4 ½ cups) 2 yellow squash, cut into 1/2-inch-thick slices (about 3 cups) 1 red bell pepper, cut into 1-inch pieces (about 2 cups) 2 tablespoons olive oil 1 tablespoon chopped fresh oregano, plus more for garnish 1/4 cup crumbled feta cheese Directions Preheat a gas grill to medium (350°F to 400°F). Cut 4 (18- x 12-inch) sheets of heavy-duty aluminum foil, and spray 1 side with cooking spray. Stir together couscous, broth, and 1 teaspoon of the salt in a medium bowl; set aside. Stir together chickpeas, zucchini, squash, bell pepper, oil, oregano, and remaining 1 teaspoon salt. Divide chickpea mixture evenly, and place in the center of the sprayed side of each foil sheet. Top vegetables evenly with couscous mixture. Bring up both long sides of foil until edges meet. Fold over 1/2 inch; close and seal edges. Fold over 1/2 inch again to further seal. Fold each short side over 1 inch to close and seal edges; fold over 2 more times to completely seal. Repeat with other packets. Place packets on unoiled grates, folded side up. Grill, covered, 10 minutes. Rotate packets 90 degrees. Cover and grill until vegetables and couscous are tender, about 5 minutes. Remove packets from grill; carefully unfold edges of long seam, allowing steam to escape. Gently fluff couscous, and stir into vegetables. Sprinkle servings with feta and oregano. Print