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Ingredients

• 1 large eggplant
• 2 small zucchini
• Extra virgin olive oil (EVOO), for drizzling
• Salt and pepper
• 1/2 cup pine nuts
• 1 1/2 cups chicken stock
• 2 cloves garlic, grated
• Juice of 1 lemon plus zest of 1/2 lemon, divided
• 1 1/2 cups couscous
• 20 mint leaves, chopped or torn
• 1/2 cup flat leaf parsley leaves, chopped
• 1/4 cup Parmigiano Reggiano cheese, grated
• Assorted sliced salamis (optional)
• Assorted fresh and aged goat cheese (optional)

Description

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