Veggie Couscous Bowl
with Creamy Feta Sauce & Garlic Pita Chips
We’re big fans of the ubiquitous “power bowl,” but we have to admit: this one’s extra special. It’s a one-bowl feast that’s positively bursting with flavor. The base is a heap of fluffy couscous simmered with stock, scallions, and lemon zest. On top, there’s roasted, warm-spiced zucchini, bell pepper, and shallot drizzled in a creamy feta sauce. On the side, you’ve got crunchy, garlicky pita chips for dipping. One bite will have you totally bowled over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Zucchini
1 unit
Bell Pepper
1 unit
Shallot
2 unit
Scallions
1 unit
Lemon
1 tablespoon
Tunisian Spice Blend
2 unit
Whole Wheat Pitas
(ContainsWheat)1 teaspoon
Garlic Powder
1 unit
Veggie Stock Concentrate
½ cup
Couscous
(ContainsWheat)2 ounce
Yogurt
(ContainsMilk)4 tablespoon
Sour Cream
(ContainsMilk)½ cup
Feta Cheese
(ContainsMilk)Not included in your delivery
5 teaspoon
Olive Oil
Kosher Salt
Pepper
Adjust rack to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into 1-inch-thick pieces. Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and slice shallot into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Toss zucchini, bell pepper, and shallot on a baking sheet with a drizzle of olive oil, Tunisian Spice, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
Meanwhile, slice each pita into 6 triangles; rub all over with a large drizzle of olive oil until evenly coated. Spread out on a second baking sheet. Sprinkle on both sides with salt and half the garlic powder (all for 4 servings). Bake on middle rack until crisp and browned at edges, 10-12 minutes.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and cook until slightly softened, 1 minute. Add ¾ cup water (1½ cups for 4 servings), stock concentrate, and a big pinch of salt. Bring to a boil, then stir in couscous. Immediately cover and remove pot from heat; let sit until ready to serve.
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.
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 any remaining lemon wedges on the side.