Pearl Couscous with Grilled Summer Vegetables

Serving Size: 4

1 package of plain pearl couscous

1 small eggplant sliced lengthwise

1 zucchini sliced lengthwise

1 yellow squash sliced lengthwise

1 red onion sliced crosswise

4 Roma tomatoes sliced crosswise

½ cup of olive oil

1 tablespoon of chopped garlic

Sea salt and fresh ground pepper

1 tablespoon of chopped fresh rosemary

Preparation

Cook the couscous according to package instructions. Keep warm.

Mix olive oil with garlic and chopped rosemary. Brush the vegetables with the oil and grill approximately 2 minutes on each side.

Toss the couscous with the rest of the oil and arrange with the vegetables on the plates. Garnish with sprigs of rosemary and season to taste with fresh ground pepper and sea salt.