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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
Yield
Serves: 4 servings
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.