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.