Mediterranean Couscous Bowls
with Hummus, Cucumber Salad, & Lemon Cream
Hummus: not just for pita chips anymore! This versatile dip is the perfect topper for these Mediterranean power bowls. Here, it’s mixed with smoky paprika for a delicious flavor boost. In case you were wondering, underneath the hummus lies a whole world of deliciousness. At the base, there’s fluffy, Turkish-spiced couscous mixed with lemon zest. On top, you’ve also got cucumber-dill salad, roasted bell pepper and tomato, creamy lemon sauce, and crumbly feta cheese. Together, it’s a multi-layered melange that’ll knock your chickpea-loving socks off.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
1
Turkish Spice Blend
4
Grape Tomatoes
1
Persian Cucumber
¼
Dill
1
Lemon
4
Sour Cream
(Contains: Milk)
1
Vegetable Stock Concentrate
½
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
4
Sabra Classic Hummus
1
Smoked Paprika
½
Feta Cheese
(Contains: Milk)
1
Butter
(Contains: Milk)
Not included in your delivery
1
Olive Oil
Salt
Pepper
Utensils
Cooking Instructions and Tips
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, salt, and pepper. Toss 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, 15-17 minutes. (For 4 servings, use 2 baking sheets; roast tomatoes on middle rack and bell pepper on top rack.)
Meanwhile, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill. Zest and quarter lemon.
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.
In a small pot, combine ¾ cup water (1½ cups for 4 servings), stock concentrate, remaining Turkish Spice, 1 TBSP butter (2 TBSP for 4), 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.
In a third small bowl, combine hummus and paprika to taste (start with a pinch, then taste and add more from there if desired).
Fluff couscous with a fork; stir in lemon zest, salt, and pepper; divide between bowls. Top with bell pepper, tomatoes, cucumber salad, feta, and hummus. Drizzle with lemon cream and sprinkle with remaining dill. Serve with any remaining lemon wedges on the side.
