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Grilled Vegetable Couscous Salad

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 large eggplant
  • 2 small zucchini
  • Extra-virgin olive oil (EVOO), for drizzling
  • Salt and pepper
  • 1/2 cup pinenuts
  • 1 1/2 cups chicken stock
  • 2 cloves garlic, grated
  • Juice of 1 lemon plus zest of 1/2, 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, grated
  • Assorted sliced salamis (optional)
  • Assorted fresh and aged goat cheese (optional)
  • Extra-virgin olive oil (EVOO), for drizzling
PREPARATION

Preheat an indoor or outdoor grill to high. Trim the ends off both the eggplant and zucchini. Slice both 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. Remove from the grill to your cutting board and chop them into bite-size pieces.

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!).

Once you have the veggies grilling, make the couscous: Place the chicken stock in a sauce pot over high heat, add the garlic and zest of half a lemon, and bring up to a bubble. Add the couscous, cover and turn the heat off under the pot. Let it sit for 5 minutes. 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, toss to combine. Serve with some sliced assorted salamis and goat cheese alongside or as a side dish for Chicken Shawarma.

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