Prep: 12 minutes

Cook: 10 minutes

Makes: 4 servings

3 tbsp. Neopolitan Herb Balsamic
2 tbsps. Basil pesto
1 tbsp. Basil Olive Oil
½ tsp. pepper
¾ cup couscous
¾ cup boiling water
1 can chickpeas, drained and rinsed
1 green onion, sliced
1 large eggplant
1 large zucchini
1 sweet yellow pepper, quartered and seeded
1 cup halved grape or cherry tomatoes

Whisk together balsamic, pesto, oil and pepper.

In large bowl, combine couscous with boiling water, let stand, covered, for 5 minutes. Fluff with fork. Fold in chickpeas and green onion.

Cut eggplant and zucchini lengthwise into ½ inch thick slices. Grill eggplant, zucchini and pepper, covered, on greased grill over medium-heat, turning once, until tender, about 10 minutes.

Cut eggplant, zucchini and pepper into 2 inch wide pieces. Add grilled vegetables and tomatoes to couscous. Add pesto mixture and toss to coat.