Grilled mediterrean vegetables with couscous

 Ingredients (Serves 4) 

·        2 baby or Japanese eggplants, ends trimmed -- halved lengthwise

·        2 small zucchini, ends trimmed -- halved lengthwise

·        2 small yellow squash, ends trimmed -- halved lengthwise

·        1 large red bell pepper -- quartered

·        1 large yellow bell pepper -- quartered

·        2 to 3 tbsp. garlic infused olive oil*

·        1 14.5 oz can vegetable broth

·        1 cup couscous

·        salt & freshly ground pepper to taste

·        1 tablespoon porcini, basil, or rosemary infused olive oil (optional)  

Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil.
Arrange vegetables on grill rack over medium-hot coals.
Grill until tender, turning once, about 10-12 minutes.

Meanwhile, bring broth to a boil in a medium saucepan.
Stir in couscous; remove from heat.
Cover and let stand until liquid is absorbed, about 5 minutes.

Spoon couscous onto 4 serving plates and top with grilled vegetables.
Season with salt & pepper to taste.
Drizzle with flavored oil if desired.  

NOTES: *If garlic infused olive oil is not available, substitute 3 tbsp. olive oil combined with 2 cloves of minced garlic.