Toasted couscous salad with grilled summer vegetables

Requires

Balsamic vinegar (half a cup)
Dijon mustard (1 tablespoon)
Coarsely chopped garlic (2 cloves)
Olive oil (1 cup)
Salt, freshly ground pepper

Courgettes, green, quartered lengthwise (x2)
Courgettes, yellow, quartered lengthwise (x2)
Asparagus, trimmed (10 spears)
Cherry tomatoes ( x12)
Red bell pepper, quartered and seeded (x1)
Yellow bell pepper, quartered and seeded (x1)
Basil chiffonade (quarter cup)
Coarsely chopped flat-leaf parsley (quarter cup)

Olive oil (3 tablespoons)
Couscous (0.5kg)
Salted vegetable stock or water, heated (4 cups)

Method

1. Whisk together the vinegar, mustard and garlic, slowly adding in the olive oil until combined. Season with salt and pepper. Pour half the marinade over all the vegetables and let it sit at room temperature.
2. Preheat the grill and grill the vegetables after removing from the marinade. Let them just cook through. Cut the aubergine and peppers into half inch pieces, the tomatoes in half and the asparagus into half inch pieces.
3. Over medium-heat, heat the olive oil, adding the couscous. Toast until lightly golden brown. Cover the couscous with the hot stock and bring to the boil. Cook until al dente and drain well. Place in a large serving bowl adding the grilled vegetables and herbs. Toss with the remaining vinaigrette and serve at room temperature.