Grilled Scallops, Eggplant and Zucchini with Couscous

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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