Herb-Marinated Grilled Vegetable Kebabs with Herbed Couscous and Tzatziki

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Herb-Marinated Grilled Vegetable Kebabs

1. If using wooden skewers, submerge all 8 in cold water and soak for at least 30 minutes. 2 min
2. Cut the 2 zucchini into 1-inch rounds, cut the 2 red bell peppers and 1 yellow bell pepper into 1½-inch pieces, cut the red onion into 1½-inch wedges, halve any large cremini mushrooms, and cut the 10 oz halloumi into 1-inch cubes. 12 min
3. Whisk together 4 tablespoons extra-virgin olive oil, 4 minced garlic cloves, 2 tablespoons chopped fresh oregano, 1 tablespoon fresh thyme leaves, 1 teaspoon chopped fresh rosemary, the zest and juice of 1 lemon, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes (optional) in a large bowl. 5 min
4. Add the zucchini, bell peppers, red onion, mushrooms, cherry tomatoes, and halloumi to the marinade bowl and toss well to coat; let sit for 15 minutes. 15 min
5. Preheat a grill or grill pan to medium-high heat. 5 min
6. Thread the marinated vegetables and halloumi alternately onto the 8 skewers, distributing them evenly. 5 min
7. Timing-sensitive step. Grill the kebabs for 10–12 minutes, turning every 3–4 minutes, until the vegetables are charred at the edges and tender and the halloumi is golden. 12 min
8. Transfer the kebabs to a platter and serve immediately over the herbed couscous with tzatziki on the side. 2 min

Herbed Couscousbase

1. Finely chop 3 tablespoons flat-leaf parsley and 2 tablespoons fresh mint leaves and set aside. 4 min
2. Bring 1½ cups low-sodium vegetable broth and 1 tablespoon extra-virgin olive oil to a boil in a medium saucepan over high heat. 4 min
3. Stir in 1½ cups couscous and ½ teaspoon kosher salt, cover tightly, and remove from heat; let steam for 5 minutes. 5 min
4. Fluff the couscous with a fork, then fold in the parsley, mint, juice of ½ lemon, and ¼ teaspoon black pepper. 3 min

Tzatzikisauce

1. Grate ½ English cucumber on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. 5 min
2. Stir together 1 cup full-fat Greek yogurt, the squeezed cucumber, 1 minced or grated garlic clove, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and ¼ teaspoon kosher salt in a bowl until combined. 3 min
3. Cover and refrigerate the tzatziki until ready to serve. 10 min