Take the steaks out of the refrigerator and bring them to room temperature while prepping the ingredients.
Prepare the couscous according to package directions.
Assemble the veggie skewers by threading cherry tomatoes, chopped red onions, and sliced zucchini on skewers.
Prepare the Greek salad by combining in a bowl halved cherry tomatoes, diced peppers, diced cucumber, Kalamata olives, feta cheese and sliced red onion. Toss with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with dried oregano, salt and pepper to taste. Set aside.
Prepare the herb yogurt sauce by combining Greek yogurt with fresh mint, dill, minced garlic, 2 tablespoons of lemon juice, and 1 tablespoon of olive oil. Stir until combined.
Heat the grill to medium-high heat. Brush the veggies with olive oil and season with salt and pepper. Place the skewers on the grill. Grill the veggies for 4 minutes on each side. Remove the steaks from the package and place the steaks on the grill. Grill the steaks for 5-6 minutes on each side until the steaks reach 145° F internal temp.
Remove the steak and veggie skewers from the grill. Allow the steaks to rest, covered with foil for 3 minutes before slicing the steak.
Assemble the bowls by placing couscous, Romaine lettuce, sliced steak, Greek salad, and a dollop of the herb yogurt sauce in the bowl. Garnish with fresh parsley, mint or dill.