Ingredients:

• Assorted autumn vegetables (e.g., bell peppers, zucchini, eggplant, carrots), sliced into thick strips
• 1 cup couscous
• 2 cups water or vegetable broth
• 2 tablespoons ghee (clarified butter) 
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

• Preheat your grill to medium-high heat.

• Toss the assorted autumn vegetables with a little oil, salt, and pepper.

• Grill the vegetables until they are tender and have grill marks, usually about 5-7 minutes per side. Remove from the grill and set aside.

• In a saucepan, heat the ghee or coconut oil over medium heat.

• Add the ground cumin and ground coriander to the saucepan. Sauté for about a minute until the spices become aromatic.

• Stir in the couscous and toast it in the spiced oil for another 1-2 minutes.

• Pour in the water or vegetable broth and bring it to a boil.

• Once boiling, cover the saucepan, reduce the heat to low, and simmer for about 10 minutes or until the couscous has absorbed all the liquid and is tender.

• Fluff the cooked couscous with a fork.

• Serve the grilled vegetables on a bed of spiced couscous.

• Garnish with fresh cilantro or parsley if desired.

Enjoy your Ayurvedic-inspired Grilled Vegetables with Couscous, a balanced and flavorful autumn dish!