Mediterranean Grilled Vegetable and Chickpea Couscous Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A colorful salad with grilled zucchini, eggplant, and chickpeas, served over couscous with tahini. This mediterranean-inspired vegan (gluten-free) ready in about 35 minutes pairs zucchini, eggplant, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 zucchini
• 1 eggplant
• 1 cup chickpeas
• 1 cup couscous
• 2 tbsp tahini
• 2 tbsp lemon juice

Instructions

1. Step 1: Preheat a grill or grill pan over medium-high heat. Wash and dry the zucchini and eggplant, then dice each into 1/2-inch cubes. Place the vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Tip: Brush the grill pan with oil to prevent sticking.
2. Step 2: Grill the vegetables for 4-5 minutes per side, until charred in spots and tender when pierced with a fork. Transfer to a large bowl and let cool slightly. Tip: Avoid overcrowding the grill to ensure even charring.
3. Step 3: In a medium saucepan, bring 1 1/2 cups water to a boil. Add the couscous, stir once, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork until light and separate. Tip: Use the correct water-to-couscous ratio to avoid sogginess.
4. Step 4: In a small bowl, whisk together 2 tbsp tahini, 2 tbsp lemon juice, and 1 tbsp olive oil until smooth. Add 1-2 tbsp water if the dressing is too thick, then season with salt and pepper. Tip: Tahini can be thick; thinning it ensures even coating.
5. Step 5: Drain and rinse the chickpeas (if using canned), then add them to the bowl with the grilled vegetables. Pour the tahini-lemon dressing over the mixture, along with the cooked couscous. Toss thoroughly until all ingredients are evenly coated and glossy. Tip: Add chopped parsley or mint for extra flavor if desired.
6. Step 6: Let the salad rest for 10 minutes at room temperature to allow the couscous to absorb the dressing. Serve chilled or at room temperature, garnished with additional lemon zest or olive oil if desired. Tip: For a crispier texture, refrigerate the salad for 30 minutes before serving.