This is a perfectly balanced plate.
1 cup plain Greek yogurt
1⁄2 cup grated cucumber
1 cup uncooked couscous
2 cups boiling water, plus more if needed
2 tbsp olive oil
1⁄2 tsp sea salt
2 medium tomatoes, thinly sliced
1⁄2 medium English cucumber, thinly sliced
4 whole-wheat pitas, warmed
- In a mixing bowl, using Piano Wire Whisk, whisk Tzatziki ingredients. Store in fridge.
- In a heat-safe bowl, stir couscous with boiling water. Cover and let couscous absorb water, approximately 5 minutes. Fluff with a fork, and check couscous is cooked to taste. If needed, add another 1⁄2 cup boiling water, and allow to absorb. Season with oil and Herbed Garlic Sea Salt.
- In a heat-safe dish, reheat pork for approximately 10 minutes in a 350° F (175° C) oven, or microwave on medium for 5 minutes.
- To assemble, divide and top each pita with couscous, pork, tomatoes, cucumber, and Tzatziki. Roll up or serve open-faced.
If pitas are full to bursting, you may need a knife and fork!
Gluten-free tip: Swap out couscous for quinoa and gluten-free corn tortillas for pitas.