Eggplant Tabbouleh Salad with Grilled Peaches & Pomegranate

Ingredients

• 2 eggplant (350gm each), cut into 2cm cubes
• 1 red onions, cut into wedges
• 1 tbsp za'atar
• 2 zucchini, sliced
• 2 yellow peaches (200gm each), halved
• 1 cup mixed herbs, coarsely chopped (we used parsley, mint, dill, chives)
• 1 cucumber, seeds removed, diced
• 200 gm cherry tomatoes, halved
• ⅓ cup pomegranate arils
• 2 cups shredded spinach
• Micro red vein sorrel, to serve
• Couscous
• 2 tsp extra-virgin olive oil, plus extra for drizzling
• 250 gm (1½ cups) Israeli couscous
• 1¾ cup vegetable or chicken stock
• Dressing
• 60 ml (¼ cup) extra-virgin olive oil
• 60 ml (¼ cup) lemon juice
• 3 tsp Dijon mustard
• 2 garlic cloves, crushed