PREPARATION:

1. Cover mesquite chips with water and soak for 20 minutes.

   *Place food in the center of an oblong piece of heavy-duty foil, leaving at least a two-inch border around the food. Bring the two long sides together above the food; fold down in a series of locked folds, allowing for heat circulation and expansion. Fold short ends up and over again. Press folds firmly to seal the foil packet.

2. Combine vegetables and garlic in large bowl. Divide between 2 sheets of heavy-duty foil. Sprinkle each with 2 tablespoons wine and 1/8 teaspoon salt; seal using Drugstore Wrap technique.*
3. Drain mesquite; sprinkle over coals. Grill packets on covered grill over medium coals 20 to 25 minutes or until vegetables are tender, turning once. Meanwhile, combine beans and 3 tablespoons water in saucepan. Bring to a boil and boil 2 to 3 minutes, stirring occasionally; remove from heat. Remove packets from grill to cool.
4. Combine couscous, cumin, cinnamon and red pepper in 8-inch square baking dish and add hot vegetable broth; cover immediately with foil. Allow to stand 5 minutes; fluff with fork and arrange on platter. Top with vegetables and beans; sprinkle with cilantro. Garnish with strips of lemon peel, if desired.