Greek Roasted Veggie Couscous Bowls

For the bowls

• 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 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

For the sauce

• 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