Whisk together balsamic, pesto, oil and pepper.
In large bowl, combine couscous with boiling water, let stand, covered, for 5 minutes. Fluff with fork. Fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into ½ inch thick slices. Grill eggplant, zucchini and pepper, covered, on greased grill over medium-heat, turning once, until tender, about 10 minutes.
Cut eggplant, zucchini and pepper into 2 inch wide pieces. Add grilled vegetables and tomatoes to couscous. Add pesto mixture and toss to coat.
Prep: 12 minutes
Cook: 10 minutes
Makes: 4 servings
