![['A close-up view of a colorful couscous bowl with hummus and cucumber salad.', 'Side view of a couscous bowl featuring bell pepper, grape tomatoes, and feta cheese.', 'A vibrant couscous dish garnished with dill, lemon, and smoked paprika.', 'An appetizing arrangement of couscous, hummus, and fresh vegetables in a bowl.']](https://vitefaitbon.com/wp-content/uploads/2026/08/couscous-rapide_1_U1.webp)
Couscous Bowls with Hummus, Cucumber Salad, and Lemon Cream
A vibrant and wholesome meal featuring fluffy couscous topped with roasted vegetables, creamy hummus, fresh cucumber salad, and lemony cream.
Ingredients
Vegetables
- 1 unit Bell Pepper (core, deseed, thinly sliced)
- 4 ounce Grape Tomatoes
- 1 unit Persian Cucumber (halved and sliced into half-moons)
- 0.25 ounce Dill (roughly chopped)
- 1 unit Lemon (zest and quartered)
- 4 tablespoon Hummus (mixed with paprika)
- 1 unit Veggie Stock Concentrate
- 0.5 cup Couscous
- 4 tablespoon Sour Cream
- 1 teaspoon Smoked Paprika (start with a pinch, taste and add more if desired)
- 0.5 cup Feta Cheese
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
Salt
Pepper
Instructions
- Roast bell pepper and tomatoes on a baking sheet at 425°F until browned and bursting, about 15-17 minutes.
- Prepare cucumber salad with cucumber, dill, lemon juice, olive oil, salt, and pepper.
- Mix sour cream with lemon juice, salt, and pepper to make lemon cream, adding water until drizzling consistency.
- Cook couscous in water with stock concentrate, Turkish Spice, butter, and salt until tender, about 5 minutes.
- Mix hummus with paprika to taste.
- Fluff couscous, stir in lemon zest, salt, and pepper, then assemble bowls with vegetables, feta, cucumber salad, hummus, and lemon cream. Garnish with dill and lemon wedges.
Notes
For extra flavor, toast the Turkish Spice Blend before adding to the couscous.