Mediterranean Couscous Bowls
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Mediterranean Couscous Bowls

Mediterranean Couscous Bowls

with Hummus, Cucumber Salad, & Lemon Cream

Hummus: not just for pita chips anymore! This versatile dip is the perfect topper for these Mediterranean power bowls. Here, it’s mixed with smoky paprika for a delicious flavor boost. In case you were wondering, underneath the hummus lies a whole world of deliciousness. At the base, there’s fluffy, Turkish-spiced couscous mixed with lemon zest. On top, you’ve also got cucumber-dill salad, roasted bell pepper and tomato, creamy lemon sauce, and crumbly feta cheese. Together, it’s a multi-layered melange that’ll knock your chickpea-loving socks off.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time


serving amount

1 unit

Bell Pepper

1 tablespoon

Turkish Spice Blend

4 ounce

Grape Tomatoes

1 unit

Persian Cucumber

¼ ounce


1 unit


4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Veggie Stock Concentrate

½ cup


(Contains Wheat)

4 tablespoon


(Contains Sesame)

1 teaspoon

Smoked Paprika

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate60 g
Sugar9 g
Dietary Fiber8 g
Protein17 g
Cholesterol60 mg
Sodium700 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Small pot


Roast Veggies

Preheat oven to 425 degrees. 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.)


Meanwhile, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.

Make Salad and Lemon Cream

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.

Cook Couscous

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.

Season Hummus

In a third small bowl, combine hummus and paprika to taste (start with a pinch, then taste and add more from there if desired).

Finish & Serve

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.

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