| 8 ounces | Couscous |
| 4 tbsp | Almonds, sliced and toasted |
| 4 tbsp | Pistachio nuts, toasted |
| | Zest of 1 lemon |
| | Salt and pepper to taste |
| 2 | Heads of fennel, sliced 1/4 inch |
| 3 | Zucchini,sliced 1/4 inch on the bias |
| 4 | Summer squash, sliced 1/4 inch on the bias |
| 16 | Asparagus spears |
| | Extra virgin olive oil (in an atomizer bottle) |
| 3 | Roasted artichoke hearts (canned or fresh, depending on season) |
For couscous, follow the instructions on package. Add almonds, pistachios, and lemon zest. Season with salt and pepper to taste.
Slice all the vegetables and place on a sheet pan. Using an atomizer, spray the vegetables lightly with olive oil. Season with salt and pepper and place on grill.
Cook on both sides until tender and remove from grill. Place couscous in center of plate and arrange vegetables around it. Place oven-roasted artichokes on top. Serve with an accompanying dish of ponzu sauce ( a mixture of honey, ginger and garlic-lime or sesame oil), available at specialty stores.