Grilled Vegetable Couscous Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
524
FAT
59%
CHOL
8%
SOD
18%

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Ingredients for 4 servings

1 large eggplant

2 small zucchini

Extra virgin olive oil (EVOO), for drizzling

Salt and pepper

1/2 cup pine nuts

1 1/2 cups chicken stock

2 cloves garlic, grated

Juice of 1 lemon plus zest of 1/2 lemon, divided

1 1/2 cups couscous

20 mint leaves, chopped or torn

1/2 cup flat leaf parsley leaves, chopped

1/4 cup Parmigiano Reggiano cheese, grated

Assorted sliced salamis (optional)

Assorted fresh and aged goat cheese (optional)

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