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Mediterranean Couscous Bowls

Mediterranean Couscous Bowls

with Hummus, Cucumber Salad, & Lemon Cream

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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.

Tags:Veggie
Allergens:MilkWheat

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 tablespoon

Turkish Spice Blend

4 ounce

Grape Tomatoes

1 unit

Persian Cucumber

¼ ounce

Dill

1 unit

Lemon

4 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

½ cup

Couscous

(ContainsWheat)

4 tablespoon

Sabra Classic Hummus

1 teaspoon

Smoked Paprika

½ cup

Feta Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Zester
Small Bowl
Small pot
Instructionsarrow up iconarrow up icon
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Roast Veggies
Roast Veggies
1

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.)

Prep
Prep
2

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
Make Salad and Lemon Cream
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.

Cook Couscous
Cook Couscous
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.

Season Hummus
Season Hummus
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).

Finish & Serve
Finish & Serve
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.