Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Boxes flavored couscous; up to 2 |
| \N \N | Be aware that all the flavors aren't |
| \N \N | ; vegetarian |
| \N \N | Whole wheat pita bread pockets; warmed |
| \N \N | Feta cheese; crumbled |
| \N \N | Cured olives |
| \N \N | Diced fresh tomatoes or cherry tomatoes |
| \N \N | Green or red bell peppers; sliced |
| \N \N | Canned chickpeas; drained and rinsed |
| \N \N | Plain low-fat yogurt |
| \N \N | Chopped cucumber |
| \N \N | Rice-stuffed vine leaves |
| \N \N | (from deli section) |
SUGGESTED ACCOMPANIMENTS
When people in the Middle East want a quick meal, this is often what they reach for.
Strategy: Prepare couscous according to package directions. Warm the pita bread, then arrange a platter with sliced or crumbled feta cheese, olives, tomatoes and bell peppers. Place drained and rinsed canned chickpeas and fresh plain yogurt in separate bowls and serve them on the table along with warmed pita bread and couscous. Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 54 Converted by MM_Buster v2.0l.