Grilled vegetables with couscous and yogurt sauce

Ingredients:

• 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

Preparation:

1. 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.
2. Meanwhile, prepare the couscous according to package directions.
3. 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.
4. Fluff the couscous with a fork and divide among plates. Top with vegetables and almonds and serve with yogurt sauce.