Couscous with Grilled Vegetables and Charmoula Sauce

Ingredients

• 1 cup Moroccan Charmoula Sauce see recipe above
• 1 small eggplant (3/4 pound) cut into 3/8-inch-thick slices
• 1 medium red bell pepper seeded, cut lengthwise into 12 wedges
• 1 medium zucchini cut into 3/8-inch-thick ovals
• 1 large red onion peeled, cut into 3/8-inch-thick slices
• 6 plum tomatoes cored, halved lengthwise
• Olive oil cooking spray
• 2 cups reduced-sodium chicken broth or vegetable broth
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon salt
• 1 cup couscous
• 1/3 cup currants
• 1/3 cup slivered almonds toasted, see note below
• 1/2 teaspoon salt or to taste
• Freshly ground pepper to taste

Instructions

1. 1
   Set fine-meshed grill topper on grill and heat grill. Spread eggplant, red pepper, zucchini, onion and tomatoes in a single layer on a baking sheet. Spray with cooking spray and season with 1/4 teaspoon salt and a grinding of pepper. Turn vegetables over and spray again; season with 1/4 teaspoon salt and a grinding of pepper.
2. 2
   In batches if necessary, place vegetables on grill topper set on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-hot coals. Cook 6 to 10 minutes, turning frequently and removing vegetables when they are browned and tender. (Remove charred tomato skins, if desired.) Keep warm.
3. 3
   To prepare couscous: In medium saucepan, combine broth, oil and 1/4 teaspoon salt and pepper; bring to a simmer. Remove from heat. Stir in couscous and currants; cover and let plump 5 minutes. Fluff couscous with a fork.
4. 4
   Meanwhile, in small saucepan, heat sauce, stirring over medium heat, until heated through.
5. 5
   To serve, mound couscous in center of a platter or individual plates and surround with grilled vegetables. Drizzle sauce over vegetables and couscous. Sprinkle with almonds.