| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 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
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.
Nutrition Facts
| Calories | 473 |
| Total Fat | 16 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 2 milligrams |
| Sodium | 616 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 12 grams |
| Protein | 17 grams |
Reviews
It was good- a nice summer/fall meal. The sauce was delicious. The almonds were – surprisingly- gratuitous. Added protein to the meal, but not much else. We’ve made it twice- enjoyed it more when substituted eggplant for the mushrooms. Good meal to change up our “usuals”. Try next time with flavored couscous?
Delicious and easy dish, great way to use up summer veggies. I served with fish as a side dish and it paired nicely.
Yogurt sauce was super simple and delicious! I don’t have a grill, so I roasted the veggies in the oven around 375°- 450° for 15-25 min or so. I used Israeli couscous. Yum! The only thing was the portions were smaller. I followed the recipe as directed and it was more like 3 servings instead of 4.
I think that this dish is a colorful and tasty dish. It has lots of flavor in it. I think that all the different, delicious, and flavorful ingredients in this dish all come together at the end.