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

This veggie couscous bowl is a one-bowl feast bursting with flavor. Fluffy couscous simmered with stock, scallions and lemon zest serves as the base for roasted, warm-spiced zucchini, bell pepper and shallot. Drizzle with a creamy feta sauce and serve with crunchy, garlicky pita chips for dipping.

It’s a simple, convenient and delicious meal that comes together quickly. Perfect for a weeknight dinner or a healthy lunch.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2.5 ounce French CouscousView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Trim and halve zucchini lengthwise, then cut into half-moons. Core and seed bell pepper, then cut into 1-inch pieces. Peel and halve shallot, then slice into thin wedges.
3. On the prepared baking sheet, toss zucchini, bell pepper and shallot with a drizzle of olive oil, Tunisian spice blend, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
4. Meanwhile, in a small bowl, crumble feta cheese. Add sour cream, yogurt and a squeeze of lemon juice. Mix until smooth. Season with salt and pepper to taste. Set aside.
5. In a medium saucepan, bring 1 cup water to a boil. Stir in veggie stock concentrate until dissolved. Add couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork.
6. Thinly slice scallions. Zest the lemon. Stir scallions and lemon zest into the cooked couscous.
7. Cut each pita into 8 wedges. Arrange on a separate baking sheet. Spray or brush with olive oil and sprinkle with garlic powder, salt and pepper. Bake for 5-7 minutes, until golden and crisp.
8. To serve, divide couscous between bowls. Top with roasted vegetables. Drizzle with creamy feta sauce. Serve with garlic pita chips on the side.

Recipe Tips

FAQ

Can I use a different grain instead of couscous?

Yes, quinoa or bulgur would work well. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this vegan?

To make it vegan, omit the feta sauce and use a dairy-free yogurt and sour cream alternative or simply drizzle with tahini dressing.