Couscous Bowls with Hummus, Cucumber Salad and Lemon Cream

These vibrant couscous bowls are a celebration of Mediterranean flavors. Fluffy couscous seasoned with Turkish spices and lemon zest forms the base, topped with roasted bell pepper and tomatoes, a refreshing cucumber-dill salad, creamy hummus and tangy feta cheese. A drizzle of lemon cream ties it all together.

Perfect for a quick weeknight dinner or a satisfying lunch, these bowls are as nutritious as they are delicious. The combination of textures and tastes-from the smoky paprika hummus to the cool cucumber-will keep you coming back for more.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Core, deseed and thinly slice bell pepper. Toss on one side of a baking sheet with a drizzle of olive oil, half the Turkish Spice, salt and pepper. Toss tomatoes on empty side with a drizzle of olive oil, salt and pepper. Roast on top rack until bell pepper is browned and softened and tomatoes begin to burst, 15-17 minutes. (For 4 servings, use 2 baking sheets; roast tomatoes on middle rack and bell pepper on top rack.)
2. Meanwhile, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.
3. In a small bowl, combine cucumber, half the dill, a squeeze of lemon juice, a drizzle of olive oil, salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lemon juice to taste, salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
4. In a small pot, combine ¾ cup water (1½ cups for 4 servings), stock concentrate, remaining Turkish Spice, 1 TBSP butter (2 TBSP for 4) and a pinch of salt. Bring to a boil, then stir in couscous. Cover and remove from heat. Let stand until water has absorbed and couscous is tender, at least 5 minutes or until ready to serve.
5. In a third small bowl, combine hummus and paprika to taste (start with a pinch, then taste and add more from there if desired).
6. Fluff couscous with a fork; stir in lemon zest, salt and pepper; divide between bowls. Top with bell pepper, tomatoes, cucumber salad, feta and hummus. Drizzle with lemon cream and sprinkle with remaining dill. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, any bell pepper color works. You can also use a poblano or Anaheim for a mild heat.

What can I substitute for Turkish spice blend?

A mix of cumin, coriander and a pinch of cinnamon or allspice makes a good substitute.

Is this recipe gluten-free?

Couscous is made from wheat, so it contains gluten. For a gluten-free version, use quinoa or rice.