Couscous Salad with Grilled Summer Veggies

1/2 cup balsamic vinegar

1 tablespoon Dijon mustard (old fashioned)

2 cloves garlic, coarsely chopped

3/4 cup olive oil

Salt and freshly ground pepper

2 green zucchini, quartered lengthwise

1 yellow zucchini, quartered lengthwise

1 large eggplant, quartered lengthwise

10 spears asparagus, trimmed

12 cherry tomatoes

1 red bell pepper, quartered and seeded

1 yellow bell pepper, quartered and seeded

1/4 cup basil chiffonade or chopped

1/4 cup coarsely chopped flat-leaf parsley

3 tablespoons olive oil

340 g whole wheat couscous

2 or (2 1/2) cups salted vegetable stock, heated

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes.

Keep the other 1/2 for the dressing.Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2" pieces, cut the tomatoes in half, cut asparagus diagonally into 1/2 inch pieces.

Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and let sit until stock aborbed then fluff with fork. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.