Grilled vegetables with couscous and yogurt sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 473, total fat 16 G., saturated fats 2 G., proteins 17 G., carbohydrates 72 G., fiber 12 G., cholesterol 2 mg, sodium 616 mg, sugar - G.

Couscous is a wheat grain of Maghreb or Berber origin. Nowadays, the most common couscous is made from semolina, a grain made from durum wheat. Couscous is traditionally steamed and served with stewed meat and vegetables. In this recipe, couscous is served with grilled bell peppers, zucchini, mushrooms, garlic, and herbs, along with a yogurt, bell pepper, and garlic sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bell peppers (any color), stem removed, seeds removed and cut into 4 pieces
1 yellow zucchini, cut into 0.6 cm thick circles.
225 g shiitake mushrooms, stems removed
2 cloves garlic, unpeeled
2-3 sprigs of thyme, rosemary or oregano
3 tablespoons olive oil, plus a little more for greasing
1 large red onion, sliced into 0.6 cm thick rounds
280 g couscous
1/2 cup 2% Greek yogurt
1/4 cup toasted sliced almonds

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat a grill pan over high heat. In a large bowl, combine the bell pepper, zucchini, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Brush the red onion slices with olive oil and season with salt. Brush the grill pan with olive oil, then cook the bell pepper mixture and onion slices (in batches if necessary), turning occasionally, until softened and grilled, about 10 minutes. Peel the garlic.
Meanwhile, prepare the couscous according to package directions.

In a small food processor or blender, puree the garlic, 2 grilled bell peppers, and yogurt until smooth. Add 1/4 teaspoon salt and pepper to taste. Chop the remaining bell pepper and combine it with the zucchini, mushrooms, herbs, and onion in a large bowl; season with salt.
Fluff the couscous with a fork and divide among plates. Top with vegetables and almonds and serve with yogurt sauce.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Easy Grill Recipes / Main courses / Cereals, legumes / Vegetables and mushrooms / Grill, barbecue / Grilled vegetables and fruits / Food Network - recipes

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