Step 1

Preheat oven to 425 degrees. Washand dry all produce. Core, deseed, andthinly slice bell pepper. Toss on one sideof a baking sheet with a drizzle of olive oil,half the Turkish Spice, salt, and pepper.Toss tomatoes on empty side with adrizzle of olive oil, salt, and pepper. Roaston top rack until bell pepper is brownedand softened and tomatoes begin toburst, 15-17 minutes. (For 4 servings, use2 baking sheets; roast tomatoes on middlerack and bell pepper on top rack.)

Step 2

Meanwhile, trim and halve cucumberlengthwise; thinly slice crosswise into half-moons.Pick and roughly chop fronds fromdill. Zest and quarter lemon.

Step 3

In a small bowl, combine cucumber, halfthe dill, a squeeze of lemon juice, a drizzleof olive oil, salt, and pepper. In a separatesmall bowl, combine sour cream, asqueeze of lemon juice to taste, salt, andpepper. Add water 1 tsp at a time untilmixture reaches a drizzling consistency.

Step 4

In a small pot, combine ¾ cupwater (1½ cups for 4 servings), stockconcentrate, remaining Turkish Spice,1 TBSP butter (2 TBSP for 4), and apinch of salt. Bring to a boil, then stir incouscous. Cover and remove from heat.Let stand until water has absorbed andcouscous is tender, at least 5 minutes oruntil ready to serve.

Step 5

In a third small bowl, combinehummus and paprika to taste (startwith a pinch, then taste and add morefrom there if desired).

Step 6

Fluff couscous with a fork; stir in lemonzest, salt, and pepper; divide betweenbowls. Top with bell pepper, tomatoes,cucumber salad, feta, and hummus.Drizzle with lemon cream and sprinklewith remaining dill. Serve with anyremaining lemon wedges on the side.