1. Place 6 Tbsp. of the honey, lemon juice, 2 tsp. of the ginger, thyme, cinnamon, nut- meg, and pepper in a small bowl and heat 10 seconds in microwave to melt honey slightly. Whisk well to blend ingredients and set aside.
2. Cut onions into 1/3-inch slices, leaving rings together. Slice carrots and parsnips lengthwise to 1/4-inch thickness. It's important to cut the carrot and parsnips thinly, as thicker slices will burn on the outside before cooking all the way through. Lay the vegetables out flat on a baking sheet. Place asparagus in a bowl and drizzle with oil. Toss well to coat all around the spears. Set aside.
3. Brush grill with oil and preheat to medium high.
4. While grill heats, in a medium sauce- pan, combine broth, 1 Tbsp. of the honey, 1 tsp. of the ginger, and salt; bring to a boil over high heat. Remove from heat and add couscous, stir with a fork, cover, and let sit 5 minutes. Add chickpeas, toss with a fork again, cover, and let sit another 5 minutes. Uncover and set aside.
5. In a small bowl mix the yogurt, remaining 1 Tbsp. honey, and remaining 1 tsp. ginger. Refrigerate until ready to use.
6. Brush one side of the onions, carrots, and parsnips with glaze and place on the grill, glaze side down. Brush second side with more glaze and grill 5 minutes. Turn vegetables over and grill another 5 to 6 minutes, or until browned and tender. During the last 5 minutes of grilling, add the asparagus and grill, rolling around to brown all sides, for 5 minutes.
7. To serve, fluff the couscous with a fork and divide among 4 plates. Arrange grilled onions, carrots, and parsnips on top of the couscous and drizzle with any remaining glaze. Crisscross each plate with 2 asparagus spears, and serve yogurt sauce on the side.
Source: Hannaford fresh Magazine, May - June 2011