Grilled Vegetables With Couscous and Yogurt Sauce
Grilled Vegetables With Couscous and Yogurt Sauce might be just the main course you are searching for. One portion of this dish contains about 16g of protein, 15g of fat, and a total of 464 calories. This recipe serves 4. If you have garlic, shiitake mushrooms, couscous, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 30 minutes. Glorious Autumn Barbecue: Ras El Hanout and Za’atar Grilled Salmon, Chargrilled Vegetables in Yogurt Tahini Sauce, Tabouleh, Curried Couscous with Roasted Vegetables, Peach Chutney, and Cilantro Yogurt, and Grilled Vegetables and Chickpeas with Couscous are very similar to this recipe.
Instructions
Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
Brush the onion rounds with olive oil and season with salt.
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. Peel the garlic.
Meanwhile, cook the couscous as the label directs.
Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth.
Add 1/4 teaspoon salt, and pepper to taste.
Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.
Photograph by Antonis Achilleos