Grilled Asian Vegetable Couscous

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Glaze:

5 tablespoons mirin (Japanese sweet rice cooking wine)

5 tablespoons light soy sauce

2 tablespoons olive oil

2 teaspoons sugar

1 teaspoon peeled finely grated fresh ginger

1/2 teaspoon sea salt

1 clove garlic, minced

Vegetables:

2 cups baby Chinese tender stem broccoli or spinach leaves

6 to 8 okra

4 napa cabbage leaves

4 Fresno red chiles

4 scallions

1 Japanese eggplant, sliced lengthwise into thin strips

1 red bell pepper, seeded and quartered lengthwise

Couscous:

1 cup dry couscous

1 1/2 cups vegetable broth or water, boiling

3 tablespoons light soy sauce

2 tablespoons extra-virgin olive oil

1 tablespoon toasted sesame oil

Juice of 1/2 lemon

1 small bunch fresh cilantro, stems and leaves, chopped

Sea salt and freshly ground black pepper, for sprinkling