Israeli Couscous with Grilled Vegetables

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 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 minutes. 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.