To Prepare the RouladesPound out the portions of meat between two sheets of lightly oiled plastic wrap.
Use a solid work surface, or work directly over the leg of a work table.
Leave meat in the layers of plastic wrap and stack on a plate.
Remove the top layer of plastic from the portion of meat and,working one by one, roll meat over the vegetables.
Roll the zucchini in the chicken, the asparagus in the beef, and the trevisse in the pork, securing each with a toothpick so they won't unravel during cooking.
Refrigerate until ready to grill the roulades.
To Prepare the Cous CousPut the cous cous in a medium-sized bowl.
Add the chicken stock, olive oil and thyme to a pot, season and bring to a boil.
Pour the boiling stock over the cous cous, then cover tightly with plastic film and let stand for 15 minutes.
Fluff with a fork and mix in the chopped parsley and toasted pine nuts, adjust seasoning and set aside until ready to serve.
To Prepare the VinaigretteIn a small saute pan, sweat the shallots and ginger together in 1 tablespoon of the olive oil with a pinch of salt over medium heat for 3 to 5 minutes or until the shallots are translucent and the mixture is aromatic.
Add the honey and continue to cook for an additional 3 minutes.
Pour in the sherry vinegar and bring to a simmer and then remove from the heat, whisk in the olive oil and season.
Set aside in the pan to re-heat later on the grill.
To Assemble the DishLightly brush the roulades with oil and season with salt and freshly ground pepper.
Grill over medium high heat for approximately 7 to 10 minutes or until the vegetables are heated through, turning about 4 times throughout the grilling.
Place the vinaigrette in the sautepan directly on the grill to warm it and add the tomatoes and chives.
The vinaigrette is done when the tomatoes have just warmed through and released some of their liquid.
Finish with the chives at this point and remove from the heat.
Serve the roulades over the cous cous, with the vinaigrette drizzled liberally over.