Veggie Couscous Bowl

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  ½ tsp
• feta cheese
  ½ cup
• french couscous
  ¾ cup
• garlic powder
  ½ tsp
• lemon
  1 unit
• olive oil
  3 tbsp
• salt
  1 tsp
• scallions
  2 unit
• shallot
  1 unit
• sour cream
  2 tbsp
• tunisian spice blend
  1 tsp
• veggie stock concentrate
  1 unit
• whole wheat pitas
  2 unit
• yogurt
  ¼ cup
• zucchini (lengthwise)
  1 unit

🍳 Cookware

• oven
• baking sheet
• baking sheet
• small pot
• small bowl
• fork

1. 

   1

   Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Trim and quarter zucchini ; 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 .

   zucchini: 1 unit (lengthwise), bell pepper: 1 unit, shallot: 1 unit, scallions: 2 unit, lemon: 1 unit
2. 

   2

   Toss zucchini, bell pepper, and shallot on a baking sheet with a drizzle of olive oil , tunisian spice blend , a pinch of salt , and a pinch of black pepper . Roast on top rack until browned and tender ⏱️ 18 minutes .

   olive oil: 3 tbsp, tunisian spice blend: 1 tsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Meanwhile, slice each whole wheat pitas 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 . Bake on middle rack until crisp and browned at edges ⏱️ 10 minutes .

   whole wheat pitas: 2 unit, garlic powder: ½ tsp
4. 

   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, veggie stock concentrate , and a big pinch of salt. Bring to a boil, then stir in french couscous . Immediately cover and remove pot from heat; let sit until ready to serve.

   veggie stock concentrate: 1 unit, french couscous: ¾ cup
5. 

   5

   In a small bowl , combine yogurt , sour cream , crumbled feta cheese , a drizzle of olive oil, and a squeeze of lemon juice to taste. Season with salt and pepper.

   yogurt: ¼ cup, sour cream: 2 tbsp, feta cheese: ½ cup
6. 

   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.