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Veggie Couscous Bowl
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Veggie Couscous Bowl

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.

Tags:
Veggie
Allergens:
Wheat
Milk

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

Total Time35 minutes
DifficultyEasy

Ingredients

serving amount

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

(Contains Wheat)

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

½ cup

Couscous

(Contains Wheat)

2 ounce

Yogurt

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate99 g
Sugar15 g
Dietary Fiber11 g
Protein23 g
Cholesterol50 mg
Sodium990 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

Zester
Baking Sheet
Small pot
Small Bowl

Instructions

Prep
1

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.

Roast Veggies
2

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.

Make Pita Chips
3

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.

Cook Couscous
4

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.

Make Sauce
5

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.

Finish and Serve
6

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.

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