Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.

Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.

Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)

Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.

Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.

6 vegetable, 1-1/2 starch, 1 fat.