Lemon-Grilled Eggplant Salad

Ingredients

• one lemon
• 1/2 cup chopped parsley
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1/4 tsp black pepper
• 1-1/2 lb. eggplant
• couscous
• humus

Preparation

Juice lemon.  Remove and discard pulp, chop rind.  Set aside.  In a bowl combine juice and rind, parsley, olive oil, vinegar, and pepper.  Cut eggplant into 1/2-inch slices.  Brush with olive oil. Grill on rack of a covered grill directly over medium-high heat 5 to 7 minutes or just until tender, turning once.  Transfer to a baking dish.  Pour reserved dressing over slices; turn to coat.  Let stand 30 minutes, gently turning slices halfway through.  Place eggplant over one layer of couscous grain covered with one layer of humus.  Sprinkle with parsley.