1 small eggplant
1 small zucchini
1 small yellow squash
1 red onion
6 tbsp. olive oil, divided
1 tsp. salt, divided
2 cups israeli couscous
6 tbsp. lemon juice
1 cup feta cheese (optional)
1 pint cherry tomatoes, halved
2 tbsp. basil, chiffanaded

Cut vegetables into 1/4" thick strips.  Brush with 2 tbsp. oil, sprinkle with 1/2 tsp. salt, and lay on grill grate.  Cover and grill for 3-4 minutes per side.  Meanwhile, place couscous in a medium saucepan.  Cover with water by 2", bring to a boil.  Reduce heat and simmer, covered, until tender, about 10 minutes.  Drain and place in a large bowl.  Combine lemon juice, remaining olive oil and remaining salt.  Pour over couscous.  Add cheese, tomatoes, basil, and grilled vegetables.  Toss well.