Serves 8| Hands-On Time: 25m| Total Time: 25m.


  • 2 cups couscous
  • 6 zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick
  • 1 large eggplant (about 1 pound), sliced 1⁄4 inch thick
  • 1 quart cherry tomatoes (preferably on the vine)
  • 2 bunches scallions, trimmed
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)


  1. Prepare the couscous according to the package directions. Meanwhile, heat grill to medium. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions. Serve with the couscous and Spiced Chili Oil, for drizzling.

Nutritional Information:

Per Serving

  • Calories 347
  • Fat 15g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 269mg
  • Protein 10g
  • Carbohydrate 49g
  • Sugar 8g
  • Fiber 7g
  • Iron 2mg
  • Calcium 72mg