Greek Roasted Vegetables With Couscous

We're cooking up the rainbow with this hearty, veggie-packed, meatless dinner bowl. I love how easy it is to put these Greek Roasted Veggie Couscous Bowls together, and that everyone can pick their favorite toppings. Best part is that they are great left over for lunch.

Ingreadient

• 1 1/2 cups dry whole-wheat couscous (cooked according to package directions)
• 1 pound broccoli (trimmed and cut into 1/2″ florets)
• 1 red bell pepper (trimmed, seeded, and cut into a large dice)
• 1 pound carrots (peeled and cut into a large dice)
• 1 pint cherry or grape tomatoes
• 1 red onion (peeled and diced)
• 1 15-ounce can chickpeas (drained and rinsed)
• 8 ounces kalamata olives ((optional), drained)
• 3 tablespoons olive oil
• 1 tablespoon lemon juice (could sub more of the red wine vinegar from the sauce)
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• feta cheese ((optional), for topping)
• 1 1/2 cups plain yogurt
• 1/2 cucumber (peel on, shredded with a cheese grater, squeezed to discard excess liquid)
• 1 clove garlic (minced)
• 1 teaspoon fresh dill (chopped)
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar

Step by step

1. Preheat the oven to 425 degrees F (I used the convection setting since I was cooking on two baking sheets at the same time). Divide the cooked couscous among four bowls and set aside.
2. Arrange the chopped veggies, onion, chickpeas, and olives onto two baking sheets in one even layer.
3. Combine the oil, lemon juice, garlic, oregano, salt and pepper in a jar or other small container with a tight-fitting lid. Shake to emulsify, then pour over and toss with the veggies.
4. Bake until the veggies are brown and tender when pierced with a fork, 20 to 25 minutes, swapping the location of the pans in the oven halfway through (if you’d like). What I’ve learned is if they’re still wet from being washed they could take a little longer to cook. If they’re completely dry, it could go more quickly so keep an eye on them toward the end!
5. Meanwhile, whisk together the sauce ingredients in a medium bowl. 
6. Evenly distribute the veggies on top of the couscous, top with feta cheese (if using) and sauce, and serve. Or cover, refrigerate, and save for later!