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Preheat oven to 400. Place beets on large piece of foil; drizzle with 1 tablespoon oil. Fold foil over beets and crimp edges to form a tightly-sealed package. Place on rimmed baking pan and roast 45 minutes to 1 hour, or until beets are tender. Let cool 10 minutes, then use paper towel to rub beet skins off. Meanwhile, in small bowl, stir together yogurt, lemon juice, lemon zest, 1 pinch black pepper and 1 tablespoon oil. After the beets have been in the oven for 20 minutes, toss bell peppers and onion with 1 tablespoon oil, salt and remaining 1/4 teaspoon black pepper. Transfer to oven on same pan as beets. Roast vegetables 25 minutes or until golden brown and tender, turning once halfway through cooking. After the vegetables have been in the oven 10 minutes, place chicken on separate rimmed baking pan. Rub chicken with remaining 1 tablespoon oil and seasoning mix. Place chicken in oven; cook 14 to 16 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Meanwhile, in small saucepot, bring 2/3 cup water to a boil. Stir in couscous; reduce heat to medium-low and simmer uncovered 6 minutes. Cover pan and remove from heat; let stand 10 minutes. To serve, cut vegetables (including beets) and chicken into 1-inch pieces and transfer to large serving bowl. Add lettuce, feta, parsley, couscous and yogurt mixture, and toss to combine. **To make your own Middle Eastern seasoning, combine 1 tsp. cumin, 1 tsp. dried oregano, 1 tsp. paprika, 1/2 tsp. coriander, 1/4 tsp. cinnamon and 1/8 teaspoon ground cloves. You will have some of this mix left over for next time if you use this to make the salad.
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Toasted pearl couscous — salads, pilafs, toasted in butter
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Curved double blade for rapid herb and salad chopping
Authentic Greek feta — horiatiki salad, spanakopita, baked
Large olive wood salad bowl — toss and serve at the table
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Toasted pearl couscous — salads, pilafs, toasted in butter
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Curved double blade for rapid herb and salad chopping
Authentic Greek feta — horiatiki salad, spanakopita, baked
Large olive wood salad bowl — toss and serve at the table