Grilled Striped Bass With Summer Vegetables And Couscous Vinaigrette

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1 eggplant, halved lengthwise

1/4 cup olive oil

2 teaspoons ground cumin

1/4 pound green beans, trimmed and cut into 1-inch pieces

1/4 pound wax beans, trimmed and cut into 1-inch pieces

2 cups corn kernels (about 3 ears)

1 pint pear or cherry tomatoes, halved

1 cup uncooked couscous

1 tablespoon red wine vinegar

1 cup fresh basil leaves, chopped

4 striped bass (or red snapper) fillets (6 oz each), skin on

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