Preheat oven to 450°F. Combine fennel, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and roast for 7 minutes. Add grapes and carrots, stir, and continue to roast until browned in places, 5 to 7 minutes.

Meanwhile, heat 1 tbsp olive oil in medium saucepan over medium heat. Add shallot, just 1 tsp turmeric, and couscous and cook, stirring frequently, until fragrant and shallots are softened, 2 to 3 minutes. Add 1¼ cups water and ¼ tsp salt and bring to a boil. Cover, reduce heat to medium-low, and cook until water is absorbed, 12 to 15 minutes.

Whisk together yogurt, lemon juice, tahini, and a pinch of salt and pepper in small bowl.

Divide turmeric-toasted couscous between serving bowls and top with roasted fennel, carrots, and grapes. Serve with tahini sauce and lemon wedges. Enjoy!

If fennel fronds are bright and unwilted, reserve, chop, and sprinkle over finished dish for extra fresh flavor. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.