Tasty Couscous Summer Dish

Prepare the grilled vegetables by slicing the aubergine, squash, onion, and paprika into even strips about ¼ inch thick, then season lightly with salt and set aside.

Heat a grill pan or outdoor grill to medium-high heat and grill the aubergine, squash, onion, and paprika strips until lightly charred and tender, turning occasionally, about 8-10 minutes total.

Slice the firm tofu into ½-inch thick slabs and grill on the same pan until light char marks appear on both sides, approximately 3-4 minutes per side.

Prepare the couscous according to package directions, typically by bringing salted water or broth to a boil, adding couscous, removing from heat, covering, and letting steam for 5 minutes.

Toast the black onion seeds in a dry pan over medium heat for 1-2 minutes until fragrant, then set aside.

Chop the iceberg salad into bite-sized pieces and arrange on a serving platter or in a large bowl.

Dice the peeled tomato into small cubes and combine with the chopped iceberg salad.

Fluff the cooked couscous with a fork and transfer to the center of the serving platter or a separate shallow bowl.

Arrange the grilled vegetables and tofu around or on top of the couscous in an appealing pattern.

Sprinkle the toasted black onion seeds over the entire dish as garnish and serve at room temperature or warm.