Mediterranean Couscous Bowls

🥘 Ingredients

• Persian cucumber
  2 unit
• Turkish Spice Blend
  2 tbsp
• bell pepper
  2 unit
• butter
  2 tbsp
• couscous
  1 c
• cucumber salad
• dill
  ½ ounce, ½ ounce
• feta cheese
  1 c
• grape tomatoes
  8 ounce
• hummus
  1/2 c
• lemon
  1 unit
• smoked paprika
  1 tsp
• sour cream
  1/2 c
• veggie stock concentrate
  2 unit
• water (1½ cups for 4 servings)
  1 tbsp, ¾ cup

🍳 Cookware

• baking sheet
• small bowl
• small bowl
• small pot
• small bowl

1. 

   1

   Preheat oven to 425 degrees Fahrenheit. Wash and dry all produce. Core, deseed, and thinly slice bell pepper . Toss on one side of a baking sheet with a drizzle of olive oil, half the Turkish Spice Blend , salt, and pepper. Toss grape tomatoes on the empty side with a drizzle of olive oil, salt, and pepper. Roast on top rack until bell pepper is browned and softened and tomatoes begin to burst, 15–17 minutes. (For 4 servings, use 2 baking sheets; roast tomatoes on middle rack and bell pepper on top rack.)

   bell pepper: 2 unit, Turkish Spice Blend: 2 tbsp, grape tomatoes: 8 ounce
2. 

   2

   Meanwhile, trim and halve Persian cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill . Zest and quarter lemon .

   Persian cucumber: 2 unit, dill: ½ ounce, lemon: 1 unit
3. 

   3

   In a small bowl , combine cucumber salad , half the dill, a squeeze of lemon juice, a drizzle of olive oil, salt, and pepper. In a separate small bowl , combine sour cream , a squeeze of lemon juice to taste, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   cucumber salad, sour cream: 1/2 c, water: 1 tbsp
4. 

   4

   In a small pot , combine water , veggie stock concentrate , remaining Turkish Spice, butter , and a pinch of salt. Bring to a boil, then stir in couscous . Cover and remove from heat. Let stand until water has absorbed and couscous is tender, at least ⏱️ 5 minutes or until ready to serve.

   water: ¾ cup (1½ cups for 4 servings), veggie stock concentrate: 2 unit, butter: 2 tbsp, couscous: 1 c
5. 

   5

   In a third small bowl , combine hummus and smoked paprika to taste (start with a pinch, then taste and add more from there if desired).

   hummus: 1/2 c, smoked paprika: 1 tsp
6. 

   6

   Fluff couscous with a fork; stir in lemon zest, salt, and pepper; divide between bowls. Top with bell pepper, roasted tomato, cucumber salad, feta cheese , hummus, and pickled shallot. Drizzle with lemon cream and sprinkle with dill . Serve with lime wedges on the side.

   feta cheese: 1 c, dill: ½ ounce