Veggie Couscous Bowl

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.