Grilled Vegetables With Couscous and Yogurt Sauce

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!