Veggie Couscous Bowl

Name: Veggie Couscous Bowl with Creamy Feta Sauce & Garlic Pita Chips
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 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; 1 teaspoon Garlic Powder; 1 unit Veggie Stock Concentrate; ½ cup Couscous; 2 ounce Yogurt; 4 tablespoon Sour Cream; ½ cup Feta Cheese; 5 teaspoon Olive Oil; Salt; Pepper

with Creamy Feta Sauce & Garlic Pita Chips

Recipe Development TeamPublished on December 30, 2019

4.2

(4K customers rated)

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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

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

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

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

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.