(Metro News Service) Burgers, hot dogs, and chicken drumsticks will never fall out of favor for Fourth of July fare, but savvy grill masters know to pepper the offerings with foods that will tempt palates in unique ways. This recipe for "Grilled Eggplant with Feta and Greek Couscous" from "Cooking Light Fresh Food Superfast" (Oxmoor House) by the Cooking Light Editors appeals to vegetarians, vegetable lovers, and anyone who wants something a little lighter from the grill.

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Grilled Eggplant with Feta & Greek Couscous

Yield: 4 Servings

• 2 small eggplants (about 1 pound each), each cut into 4 lengthwise slices
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 11/2 cups (6 ounces) crumbled reduced-fat feta cheese
• Greek couscous
• Oregano sprigs (optional)

1. Preheat grill.

2. Drizzle eggplant slices with olive oil. Sprinkle evenly with oregano, salt, and pepper. Grill 6 minutes on each side or until tender. Sprinkle eggplant with cheese; grill 2 minutes or until cheese melts.

3. While eggplant grills, prepare Greek Couscous.

4. Place 2 eggplant slices on each of 4 plates. Top each serving with 1 cup couscous. Garnish with oregano sprigs, if desired.

Greek Couscous

Makes 4 1-cup servings

• 2 cups hot cooked whole-wheat couscous
• 1/4 cup pitted kalamata olives, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 20 grape tomatoes, quartered
• 1 15-ounce can no-salt-added cannellini beans, rinsed and drained

Combine all ingredients in a medium bowl. Cover and refrigerate for 10 minutes.