Grilled Vegetable Couscous Salad

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 4 servings
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

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.