---
title: Veggie Couscous Bowl
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/veggie-couscous-bowl-5e0a4dc4c5421f593369b6bd
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Sesame
  - Wheat
tags:
  - Veggie
  - Calorie Smart
  - Quick
rating: 4.5
rating_count: 4500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Customers loved the flavors in this veggie couscous bowl, praising the tasty combination of vegetables and grains.
  - theme: Portions
    text: Some found the vegetable and grain portions smaller than expected, leaving them still hungry after the meal.
image: "https://images.recipes.furrysalamander.com/veggie-couscous-bowl.avif"
---

Adjust rack to top and middle positions and preheat #oven{} to 450°F. Wash and dry all produce. Trim and quarter @zucchini{1%unit}(lengthwise); cut crosswise into 1-inch-thick pieces. Core, deseed, and dice @bell pepper{1%unit} into 1-inch pieces. Halve, peel, and slice @shallot{1%unit} into ½-inch-thick wedges. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Zest and quarter @lemon{1%unit}.

Toss zucchini, bell pepper, and shallot on a #baking sheet{} with a drizzle of @olive oil{3%tbsp}, @tunisian spice blend{1%tsp}, a pinch of @salt{1%tsp}, and a pinch of @black pepper{½%tsp}. Roast on top rack until browned and tender ~{18%minutes}.

Meanwhile, slice each @whole wheat pitas{2%unit} 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{½%tsp}. Bake on middle rack until crisp and browned at edges ~{10%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, @veggie stock concentrate{1%unit}, and a big pinch of salt. Bring to a boil, then stir in @french couscous{¾%cup}. Immediately cover and remove pot from heat; let sit until ready to serve.

In a #small bowl{}, combine @yogurt{¼%cup}, @sour cream{2%tbsp}, crumbled @feta cheese{½%cup}, 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.