Roasted Veggie Couscous Bowl with Creamy Feta Sauce and Garlic Pita Chips

This roasted veggie couscous bowl is a one-bowl feast bursting with flavor. Fluffy couscous simmered with stock, scallions and lemon zest forms the base, topped with warm-spiced roasted zucchini, bell pepper and shallot, all drizzled with a creamy feta sauce.

On the side, crunchy garlic pita chips are perfect for dipping. It’s a simple, convenient and delicious meal that will have you totally bowled over.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

2 ounce YogurtView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry all produce. Trim and quarter zucchini lengthwise, then cut crosswise into 1-inch pieces. Core, deseed and dice bell pepper into 1-inch pieces. Halve, peel and slice shallot into 1/2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. On a baking sheet, toss zucchini, bell pepper and shallot with a drizzle of olive oil, Tunisian spice blend, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. Meanwhile, slice each pita into 6 triangles. Rub all over with a large drizzle of olive oil until evenly coated. Spread on a second baking sheet. Sprinkle both sides with salt and half the garlic powder (use all if making 4 servings). Bake on middle rack until crisp and browned at edges, 10-12 minutes.
4. Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until slightly softened, 30 seconds to 1 minute. Add 3/4 cup water (1 1/2 cups for 4 servings), stock concentrate and a large pinch of salt. Bring to a boil, then stir in couscous. Cover and remove from heat. Keep covered until ready to serve.
5. In a small bowl, combine yogurt, sour cream, feta, a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.
6. Fluff couscous with a fork; stir in lemon zest and season with salt and pepper. Divide between plates. Top with roasted veggies and sauce. Sprinkle with scallion greens. Serve with pita chips and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of couscous?

Yes, quinoa or farro would work well, but adjust cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat veggies and couscous in the microwave or oven and enjoy pita chips at room temperature.

Is this recipe vegetarian?

Yes, it is completely vegetarian.