Grilled Zucchini with Pumpkin & Couscous

I found this recipe in a great book called "Grill" and thought it would be perfect to try out my new cast-iron grill pan (thankyou Aldi!!!)  This dish was fantastic - filling, flavoursome and healthy.  The kids ate it all up, even the little guy, who's not yet 1.  Easy to pull together, it's a perfect weeknight dinner.

Ingredients (serves 4 - 287 calories per serve)
1/2 cup couscous
1/2 cup boiling water
2 tablespoons lemon juice
2 teaspoons olive oil
1/4 cup pine nuts (I used flaked almonds and toasted them separately and sprinkled them on top)
1 clove garlic
1/2 small red onion
1 teaspoon sweet smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 red capsicum, chopped finely
200g piece pumpkin, chopped finely
2 tablespoons finely chopped fresh flat-leaf parsley
700g zucchini, cut into 3-4 strips, lengthways

Lemon Yoghurt:
1/2 cup greek style yoghurt
1/2 tablespoon lemon juice

1/2 teaspoon dried oregano

Method
Combine couscous with the water and juice in a large heatproof bowl, cover, stand for about 5 minutes or until water is absorbed, fluffing with fork occassionaly.

Heat oil in large saucepan; cook nuts, stirring, until lightly browned. Add garlic, onion and spices; cook, stirring, until onions soften. Add capsicum and pumpkin; cook, stirring, until pumpkin is tender. Stir in couscous and parsley.

Meanwhile, cook zucchini on heated grill plate until just tender.  Make yoghurt by combining the ingredients.

Serve zucchini topped with couscous and drizzled with yoghurt.