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1
Prepare an outdoor grill, letting the coals burn until they are covered with white ash.
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2
Brush the zucchini, yellow squash, eggplant, onion rings, and bell pepper with a thin coat of olive oil, and season them with salt and pepper.
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3
Grill the zucchini and yellow squash for 3 minutes on each side, turning them over once.
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4
Transfer them to a plate and set aside.
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5
Grill the eggplant until nicely caramelized and tender, about 4 minutes per side; then transfer it to the plate with the other vegetables.
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6
Grill the onions for 4 minutes on each side, and transfer them to the plate.
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7
Grill the bell pepper until all sides are charred, about 10 minutes.
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8
Put the pepper in a bowl and cover it with plastic wrap.
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9
Let it steam in its own heat for 10 to 15 minutes.
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10
Remove the pepper from the bowl and peel it.
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11
(The charred skin should come right off with the aid of a paring knife.)
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12
Cut it open and remove the seeds.
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13
Cut all the vegetables into bite-size pieces and set them aside.
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14
Bring a pot of lightly salted water to a boil over high heat.
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15
Add the couscous and cook until it is tender but still firm to the bite, 7 to 8 minutes.
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16
Drain, toss with the 2 tablespoons olive oil, and set aside.
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17
In a small bowl, whisk together the lemon juice and garlic.
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18
Add the remaining 1/4 cup olive oil.
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19
Season with salt and pepper.
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20
In a large serving bowl, toss together the couscous, vegetables, tomatoes, parsley; and basil.
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21
Dress carefully with the vinaigrette, toss gently; and season with salt and pepper.
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22
Serve.
