Veggie Couscous Bowl

Name: Veggie Couscous Bowl with Creamy Feta Sauce & Garlic Pita Chips
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Egg; 1/2 cup Feta Cheese; 2 unit Whole Wheat Pitas; 4 tbsp Sour Cream; 1 Zucchini; 1 Lemon; 4 tbsp Greek Yogurt; 2 1/2 oz Couscous; 2 unit Scallions; 1 Bell Pepper; 1 tsp Garlic Powder; 1 tbsp Tunisian Spice Blend; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with Creamy Feta Sauce & Garlic Pita Chips

By Recipe0 System

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.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1/2 cup Feta Cheese
2 unit Whole Wheat Pitas
4 tbsp Sour Cream
1 Zucchini
1 Lemon
4 tbsp Greek Yogurt
2 1/2 oz Couscous
2 unit Scallions
1 Bell Pepper
1 tsp Garlic Powder
1 tbsp Tunisian Spice Blend
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
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 (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.
5

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.
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.

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