Peel eggplant and cut lengthwise into six wedges

Trim ends from zucchini and cut in half lengthwise

Trim off top and bottom of leeks and slice in half lengthwise

Cut bell pepper in half

Cut olives in half lengthwise

Stack basil leaves and slice across into julienne strips

Set aside for dressing.Stir together the olive oil, balsamic, thyme and rosemary

Toss with vegetables and grill until tender, about 15 minutes, turning often

Remove to a cutting board and let cool

Bring water to a boil and stir in the salt and couscous

Remove from heat, cover and let stand until water is absorbed, about 5 minutes

Fluff couscous with fork

Transfer to a large bowl

For dressing, whisk together the olive oil, lemon juice, capers and basil

Cut roasted vegetables into 3/4-inch pieces and toss with couscous

Add vinaigrette and olives and toss well

Season with salt and pepper to taste

Let stand 30 minutes at room temperature before serving

You may also add 1 cup cooked baby shrimp to the couscous.