|3 tbsp (45 mL) balsamic vinegar||2 tbsp (25 mL) prepared pesto|
|1 tbsp (15 mL) extra-virgin olive oil||1/2 tsp (2 mL) pepper|
|3/4 cup(175 mL) whole grain couscous||1 can chickpeas, drained and rinsed|
|1 bunch of green onions, sliced||1 eggplant|
|1 zucchinis||1 sweet yellow peppers, quartered|
|1 cup (250 mL) halved grape tomato or cherry tomatoes|
In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
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.
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.
Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.