Mediterranean Couscous Bowls

🥘 Ingredients

• bell pepper
  1 unit
• butter
  1 tbsp
• couscous
  1 c
• dill
  2 stalks
• feta cheese
  ¼ cup
• grape tomatoes
  1 c
• hummus
  ½ cup
• lemon
  1 unit
• olive oil
  2 tbsp
• persian cucumber
  1 unit
• smoked paprika
  1 tsp
• sour cream
  3 tbsp
• turkish spice blend
  1 tbsp
• veggie stock concentrate
  1 tbsp
• water
  1 tbsp

🍳 Cookware

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

1. 

   1

   Preheat oven to 425 degrees. 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 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 minutes .

   bell pepper: 1 unit, olive oil: 2 tbsp, turkish spice blend: 1 tbsp, grape tomatoes: 1 c
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: 1 unit, dill: 2 stalks, lemon: 1 unit
3. 

   3

   In a small bowl , combine cucumber, 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.

   sour cream: 3 tbsp, water: 1 tbsp
4. 

   4

   In a small pot , combine ¾ cup water, veggie stock concentrate , remaining turkish spice blend, 1 tbsp 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, ⏱️ 5 minutes or until ready to serve.

   veggie stock concentrate: 1 tbsp, butter: 1 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: ½ cup, 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, tomatoes, cucumber salad, feta cheese , and hummus. Drizzle with lemon cream and sprinkle with remaining dill. Serve with any remaining lemon wedges on the side.

   feta cheese: ¼ cup