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1
For vegetables and couscous: Preheat oven to 400F.
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2
Rub cut sides of eggplant with 1 tbsp oil and sprinkle with cumin.
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3
Season with salt and pepper and place in baking pan, cut sides down; bake for 30 minutes or until eggplant is browned and cooked through.
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4
Remove and let sit until cool enough to handle.
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5
Spoon out flesh onto cutting board and roughly chop; transfer to a medium-sized bowl.
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6
While eggplant is cooking, bring a large pot of salted water to a boil and set up an ice bath by combining 5 cups ice cubes and 7 cups cold water in a large bowl.
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7
Blanch green beans in boiling water until bright green, about 3 minutes; remove with a slotted spoon and cool in the ice bath at least 1 minute (until cool in center).
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8
Repeat with wax beans.
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9
Cook corn for 15 seconds, then cool 1 minute in ice bath.
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10
Drain and blot dry all vegetables.
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11
Add tomatoes and toss together gently.
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12
Season to taste with salt and pepper.
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13
Cook couscous according to package instructions; mix with eggplant and stir in 2 tbsp oil, red wine vinegar, and basil.
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14
Season to taste with salt and pepper.
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15
For fish: Preheat grill or broiler.
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16
Brush fish on both sides with remaining oil.
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17
Season skin side with salt and pepper.
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18
Starting with skin side down, grill or broil fish 4 minutes.
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19
Season flesh side with salt and pepper; turn and grill or broil about 4 minutes longer or until cooked through.
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20
To serve: Spoon equal amounts of vegetables and couscous onto 4 plates and top with grilled fish.
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21
Serve hot.
