Grilled Eggplant with Mint, Agave and Cumin, Chickpea Cous Cous Salad

Both eggplant and seitan work wonderfully in this recipe to act like a sponge and soak up all of the marinade. Serve with a quick salad of cous cous, arugula and red bell pepper for a fresh side.

Grilled Eggplant and Seitan and Mint, Agave and Cumin Marinade
1 medium eggplant, peeled, small dice
8 oz seitan, medium chunks
1/4 cup small dice red onion
2 garlic cloves, minced
3 tbl fresh chopped mint
3 tbl lemon juice
3 tbl extra virgin olive oil
1 tbl agave
1 tsp cumin
1 tbl dried coriander
1 tsp salt
1/2 tsp black pepper

Combine the eggplant and seitan with all of the remaining marinade ingredients. Marinate for at least 30 minutes to 2 hours.
Preheat a grill. Line a grill basket with foil or make a foil pouch and toss the eggplant in.
Grill for 15 minutes until soft and caramelized with crispy edges.

Chickpea Cous Cous Salad
3 tbl extra virgin olive oil, divided
3 tbl minced red onion
1 red bell pepper, small dice
1 garlic clove, minced
salt and pepper
1 cup cous cous
1-15oz can chickpeas, drained and rinsed
3 tbl fresh chopped mint
1 cup baby arugula

Saute the onions, red bell pepper and garlic with salt and pepper to taste in 1 tbl oil for 5 minutes until soft and fragrant. Add 1 1/2 cup water and bring to a boil. Add the cous cous, turn off the heat and cover. Let sit for 15 minutes. Fluff with a fork and add the chickpeas, remaining 2 tbl of oil, mint and baby arugula. Taste and season.