Grilled Eggplant with Couscous and Greek Yogurt Dressing

• 23 cup whole-wheat couscous
• 1 cup pomegranate seeds, divided
• 2 Persian cucumbers, diced (1 cup)
• 1/4 cup sliced green onion
• 2 Tbs. chopped mint leaves
• 1 Tbs. olive oil
• 2 tsp. white wine vinegar
• 7 oz. low-fat plain Greek yogurt
• 1/2 cup chopped Persian cucumber
• 1/4 cup mint leaves
• 1 green onion, chopped
• 1 Tbs. white wine vinegar
• 1 clove garlic
• 4 tsp. olive oil
• 1 tsp. finely chopped fresh mint
• 2 small Italian eggplants, each cut on the bias into 6 slices

1. To make Salad: Bring 1 cup water to boil in small saucepan.
2. Stir in couscous.
3. Cover pan, remove from heat, and let stand 5 minutes.
4. Transfer to bowl, and cool 10 minutes.
5. Stir 3/4 cup pomegranate seeds and remaining ingredients into couscous, and season with salt and pepper, if desired.
6. Chill 1 hour, or overnight.
7. To make Dressing: puree all ingredients in blender until smooth.
8. To make Eggplant: Preheat grill or grill pan over medium-high heat.
9. Whisk together oil and mint in small bowl.
10. Brush eggplant slices with mint oil, and season with salt and pepper, if desired.
11. Grill slices 4 minutes per side, or until tender and nicely grill-marked.
12. Divide Salad among plates.
13. Top each serving with 3 eggplant slices, 1 Tbs.
14. remaining pomegranate seeds, and 2 Tbs.
15. Dressing.
16. Serve remaining Dressing on side.

couscous, pomegranate seeds, cucumbers, green onion, mint leaves, olive oil, white wine vinegar, lowfat plain, cucumber, mint leaves, green onion, white wine vinegar, clove garlic, olive oil, fresh mint, italian eggplants

Taken from www.vegetariantimes.com/recipe/grilled-eggplant-with-couscous-and-greek-yogurt-dressing/ (may not work)