Chimichuri Pearl Couscous Salad

A summer salad if I ever made one, and an easy, healthy dinner recipe! Or a meal prep meal you can make once and keep throughout the week (which is exactly how I used it!).
This chilled salad focuses on the forgotten summer vegetables, and the ones that are usually better cooked. Enter scene: eggplant and zucchini. But even if you aren't a fan of either of these vegetables (how dare you??), this salad might change your mind. A zippy zucchini chimichurri, fried halloumi, and pearl couscous hold together all the veg, making it feel more like a pasta than a salad. Even if it's technically...both?
Link to my food processor: shorturl.at/aVkKX
INGREDIENTS:
For the chimichurri:
1 small (0.75 ounce) jalapeño
1 cup (2 ounces) fresh cilantro
4 garlic cloves
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil, plus more to taste
1/4 cup red wine vinegar, plus more to taste
1 teaspoon Diamond Crystal kosher salt
1/2 (4 ounces) large zucchini
For the couscous salad:
1 large (12 ounce) eggplant
1 1/2 large (12 ounces) zucchini
8 ounces halloumi cheese
1 (14-ounce) can of chickpeas, drained and rinsed
1 cup pearl couscous
Extra-virgin olive oil
Diamond Crystal kosher salt
1 cup fresh mint leaves
1 cup fresh basil leaves
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