Veggie Couscous Bowl

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
• feta
  1/2 c
• french couscous
  2.5 oz
• garlic powder
  1 tsp
• lemon
  1 unit
• salt
• scallions
  2 unit
• shallot
  1 unit
• sourcream
  4 tbsp
• tunisian spice blend
  1 tbsp
• veggie stocker concentrate
  1 unit
• whole wheat pita
  2 unit
• yogurt
  4 tbsp
• zucchini
  1 unit

🍳 Cookware

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

1. 

   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 1/2-inch-thick wedges. Thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   zucchini: 1 unit, 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 , salt , and black pepper . Roast on top rack until browned and tender, 18-20 minutes.

   tunisian spice blend: 1 tbsp, salt, black pepper
3. 

   3

   Meanwhile, slice each whole wheat 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.

   whole wheat pita: 2 unit, salt, garlic powder: 1 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 1/4 cup water (1 1/2 cups for 4 people), veggie stocker 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 stocker concentrate: 1 unit, french couscous: 2.5 oz
5. 

   5

   In a small bowl , combine yogurt , sourcream , feta , a drizzle of olive oil, and a squeeze of lemon juice to taste. Season with salt and black pepper .

   yogurt: 4 tbsp, sourcream: 4 tbsp, feta: 1/2 c, salt, black pepper
6. 

   6

   Fluff couscous with a fork; stir in lemon zest and season with salt and pepper. Divide between plates and top with roasted vegetables and sauce. Sprinkle with scallion greens from the reserved scallions. Serve with pita chips and any remaining lemon wedges on the side. Serve immediately.