Spicy Grilled Vegetable Couscous

2 carrots, peeled, diagonally sliced

1-1/2 inches thick

Olive oil or nonstick cooking spray

2/3 cup cherry tomatoes, stemmed

1 small eggplant, cut into 1-inch slices

1 zucchini, trimmed and cut lengthwise into quarters

1/3 red onion, peeled and cut into 1/4-inch slices

1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered

1 tablespoon olive oil

1 cup canned garbanzo beans, rinsed and drained

2 teaspoons olive oil

1 14-ounce can reduced-sodium chicken broth

1 to 2 teaspoons Asian chili paste with garlic

1 cup couscous

1/8 teaspoon ground turmeric

2 tablespoons snipped mint