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1
Preheat grill pan.
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2
Combine olive oil with salt and pepper.
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3
Peel the outer slices of the eggplant and zucchini.
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4
Lay the vegetables on a large baking sheet and brush with olive oil.
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5
Place vegetables on grill pan, turning just once, until everything is marked with dark stripes, about 10 minutes.
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6
When done transfer to a large platter.
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7
In a saucepan combine the broth, water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous.
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8
Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes.
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9
Fluff the couscous with a fork and let it cool in the pan.
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10
In a very large bowl stir together the cucumber pieces, tomato dice, scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt, to taste, and let the mixture stand for 15 minutes.
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11
Add the couscous, stir the salad well, and chill it, covered, for 1 hour.
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12
The salad may be made 2 days in advance and kept covered and chilled.
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13
Serve the salad garnished with cucumber and tomato slices.
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14
Mince garlic and mash to a paste with salt.
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15
In a food processor puree garlic paste, basil, walnuts, Parmesan, and oil until smooth.
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16
Add yogurt and combine well.
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17
Pesto keeps, its surface covered with plastic wrap, chilled, for up to 5 days.
