Greek Roasted Vegetables With Couscous

Ingredients

The bowls

• 1½ cups dry whole-wheat couscous
• 1 pound broccoli
• 1 each red bell pepper
• 1 pound carrots
• 1 pint cherry or grape tomatoes
• 1 each red onion
• 1 15-ounce can chickpeas
• 8 ounces kalamata olives (optional)
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 4 cloves garlic
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• feta cheese (optional) for topping

The sauce

• 1½ cups plain yogurt
• ½ each cucumber
• 1 clove garlic
• 1 teaspoon fresh dill
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar

Instructions

Nutrition Facts (estimated)