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Grilled Vegetable Couscous Salad

Serves 4

The grilled vegetables make this couscous special! Serve it as a side or on its own with assorted salamis and goat cheeses alongside.


  • 1 large eggplant
  • 2 small zucchini
  • Extra virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 1/2 cup pine nuts
  • 1 1/2 cups chicken stock
  • 2 cloves garlic, grated
  • Juice of 1 lemon plus zest of 1/2 lemon, divided
  • 1 1/2 cups couscous
  • 20 mint leaves, chopped or torn
  • 1/2 cup flat leaf parsley leaves, chopped
  • 1/4 cup Parmigiano Reggiano cheese, grated
  • Assorted sliced salamis (optional)
  • Assorted fresh and aged goat cheese (optional)


  1. Pre-heat an indoor or outdoor grill to high.
  2. Trim the ends off the eggplant and zucchini. Slice the veggies lengthwise into slices about a half-inch thick. Drizzle them with a little EVOO on both sides and season with some salt and pepper. Transfer to the grill and grill on each side for about 3-4 minutes, until they are tender and cooked through. 
  3. Remove the veggies from the grill to your cutting board and chop them into bite-size pieces.
  4. Place a small skillet over medium heat and add the pine nuts. Toast until golden, just a couple of minutes (keep an eye on them – they go from raw to toasted to burnt quickly!).
  5. Once you have the veggies grilling, make the couscous: place the chicken stock in a saucepot over high heat, then add the garlic and zest of half a lemon and bring up to a bubble. Add the couscous, cover and turn the heat off. Let it sit for 5 minutes.
  6. Fluff the couscous with a fork and transfer to a serving bowl. Add the chopped veggies, mint, parsley and toasted pinenuts. Season with some lemon juice and give it a little drizzle of EVOO. Top with the Parmigiano Reggiano and toss to combine. 
  7. Serve with some sliced assorted salamis and goat cheese alongside or as a side dish.