Grilled Scallops Eggplant and Zucchini with Couscous

Ingredients

• 1 cup quick-cooking couscous
• 1/3 cup golden raisins
• 1/4 cup chopped pistachios
• Kosher salt
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon saffron threads
• 1 pound large sea scallops, tough muscle removed
• 1 medium zucchini, sliced 1/2 inch thick on the bias
• 1 medium Japanese eggplant, sliced 1/2 inch thick on the bias
• 1 1/2 teaspoons ground coriander
• 3/4 cup plain yogurt (not Greek)
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving

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