Couscous and Veggie Skewers with Tzatziki

Couscous and Veggie Skewers with Tzatziki

Charred vegetable skewers rest on fluffy herbed couscous, finished with cool, tangy tzatziki.

Total 45 min Makes 4 servings Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Zucchini, bell pepper, red onion, and cherry tomatoes get grilled until lightly charred, then served over lemon-herb couscous. A dollop of garlicky tzatziki ties the dish together with a cool, tangy contrast. It works well as a light dinner or a vegetarian main for a summer cookout.

Ingredients

  • 1 1/2 cups couscous
  • 1 1/2 cups vegetable broth
  • 2 tablespoons olive oil, divided
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped
  • 1 zucchini, cut into 1-inch rounds
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 12 cherry tomatoes
  • 8 ounces button mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup tzatziki sauce
  • 8 wooden or metal skewers
  • 2 tablespoons feta cheese, crumbled, for garnish

Method

  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning.

  2. Bring the vegetable broth to a boil in a 6-quart saucepan. Stir in the couscous, cover, and remove from heat.

  3. Let the couscous stand covered for 5 minutes, then fluff with a fork.

  4. Stir 1 tablespoon olive oil, lemon zest, lemon juice, and parsley into the couscous. Season with a pinch of salt and set aside.

  5. Preheat a grill or grill pan to medium-high heat, about 400°F.

  6. In a large bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and mushrooms with the remaining 1 tablespoon olive oil, garlic, oregano, salt, and black pepper.

  7. Thread the vegetables onto the skewers, alternating types for color.

  8. Grill the skewers, turning occasionally, until vegetables are tender and lightly charred, about 10 to 12 minutes.

  9. Divide the lemon-herb couscous among plates and top with the grilled vegetable skewers.

  10. Spoon tzatziki sauce over the skewers, sprinkle with crumbled feta, and serve immediately.

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    Couscous and Veggie Skewers with Tzatziki

    Zucchini, bell pepper, red onion, and cherry tomatoes get grilled until lightly charred, then served over lemon-herb couscous. A dollop of garlicky tzatziki ties the dish together with a cool, tangy contrast. It works well as a light dinner or a vegetarian main for a summer cookout.

    45 min 4 servings 365 cal

    Ingredients

    • 1 1/2 cups couscous
    • 1 1/2 cups vegetable broth
    • 2 tablespoons olive oil, divided
    • 1 lemon, zested and juiced
    • 2 tablespoons fresh parsley, chopped
    • 1 zucchini, cut into 1-inch rounds
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 yellow bell pepper, cut into 1-inch pieces
    • 1 red onion, cut into 1-inch pieces
    • 12 cherry tomatoes
    • 8 ounces button mushrooms
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 1 cup tzatziki sauce
    • 8 wooden or metal skewers
    • 2 tablespoons feta cheese, crumbled, for garnish

    Method

    1. 1

      If using wooden skewers, soak them in water for 20 minutes to prevent burning.

    2. 2

      Bring the vegetable broth to a boil in a 6-quart saucepan. Stir in the couscous, cover, and remove from heat.

    3. 3

      Let the couscous stand covered for 5 minutes, then fluff with a fork.

    4. 4

      Stir 1 tablespoon olive oil, lemon zest, lemon juice, and parsley into the couscous. Season with a pinch of salt and set aside.

    5. 5

      Preheat a grill or grill pan to medium-high heat, about 400°F.

    6. 6

      In a large bowl, toss the zucchini, bell peppers, red onion, cherry tomatoes, and mushrooms with the remaining 1 tablespoon olive oil, garlic, oregano, salt, and black pepper.

    7. 7

      Thread the vegetables onto the skewers, alternating types for color.

    8. 8

      Grill the skewers, turning occasionally, until vegetables are tender and lightly charred, about 10 to 12 minutes.

    9. 9

      Divide the lemon-herb couscous among plates and top with the grilled vegetable skewers.

    10. 10

      Spoon tzatziki sauce over the skewers, sprinkle with crumbled feta, and serve immediately.