Grilled Vegetables With Couscous and Yogurt Sauce Recipe

Name: Grilled Vegetables With Couscous and Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bell peppers (any color), stemmed, seeded and quartered; 1 yellow squash, sliced into 1/4-inch-thick rounds; 8 ounces shiitake mushrooms, stemmed; 2 cloves garlic, unpeeled; 2 to 3 sprigs thyme, rosemary or oregano; 3 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt and freshly ground pepper; 1 large red onion, sliced into 1/4-inch-thick rounds; 1 10 -ounce package couscous; 1/2 cup 2% Greek yogurt; 1/4 cup sliced almonds, toasted

Servings: persons

2 bell peppers (any color), stemmed, seeded and quartered
1 yellow squash, sliced into 1/4-inch-thick rounds
8 ounces shiitake mushrooms, stemmed
2 cloves garlic, unpeeled
2 to 3 sprigs thyme, rosemary or oregano
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rounds
1 10 -ounce package couscous
1/2 cup 2% Greek yogurt
1/4 cup sliced almonds, toasted

1
Heat a grill pan over high heat.
2
Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
3
Brush the onion rounds with olive oil and season with salt.
4
Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes.
5
Peel the garlic.
6
Meanwhile, cook the couscous as the label directs.
7
Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth.
8
Add 1/4 teaspoon salt, and pepper to taste.
9
Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
10
Fluff the couscous with a fork and divide among bowls.
11
Top with the vegetables and almonds and serve with the yogurt sauce.
12
Per serving: Calories 473; Fat 16 g (Saturated 2 g); Cholesterol 2 mg; Sodium 616 mg; Carbohydrate 72 g; Fiber 12 g; Protein 17 g
13
Photograph by Antonis Achilleos

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 bell peppers (any color), stemmed, seeded and quartered, 1 yellow squash, sliced into 1/4-inch-thick rounds, 8 ounces shiitake mushrooms, stemmed, 2 cloves garlic, unpeeled, and more.

Yes, Grilled Vegetables With Couscous and Yogurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables With Couscous and Yogurt Sauce

How did you like this recipe?

Frequently Asked Questions