| Prep | Cook | Ready in | Servings | |
| 25 min | 15 min | 40 min | 4 |
| 3 tbsp | Balsamic vinegar |
| 1/2 tsp | Black pepper |
| 2 cup | Chickpeas, canned, drained (drained, rinsed) |
| 1 eggplant | Eggplant (chopped) |
| 1 stalk(s) | Green onion, scallion, ramp (chopped) |
| 1 tbsp | Olive oil |
| 2 tbsp | Basil pesto |
| 1 medium pepper(s) | Yellow bell pepper (quartered) |
| 1 cup | Couscous, whole wheat, dry |
| 1 medium | Zucchini (chopped) |
| 1 cup | Cherry Tomatoes (halved) |
1. In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
2. In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
3. Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
(Alternatively, you could also broil the eggplant, zucchini and yellow pepper on a baking sheet until tender-crisp)
4. Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes.
5. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.
| Grain | 1.3 |
| Meat Alternative | 0.7 |
| Vegetables | 5.8 |
