Greek Stuffed Pitas

Greek Stuffed Pitas
100 Days of Real Food
  • Yield: 4 servings
  • Prep: Less than 20 minutes


4small whole-wheat pita pockets
1/2cup dry whole-wheat couscous, cooked according to the package directions
1/2 cup plain yogurt
1/2 unpeeled cucumber, grated
1/2cup crumbled feta cheese
12 cherry tomatoes, sliced in half
1/2teaspoon dried dill
1/2teaspoon red wine vinegar
1/8teaspoon salt
Cayenne pepper, to taste
1clove garlic, minced
8 lettuce leaves, for serving (Bibb or romaine will work well)


  1. Using kitchen shears, cut each pita pocket in half down the middle. Set aside.
  2. In a medium bowl, combine the couscous, yogurt, cucumber, feta, tomatoes, dill, vinegar, salt, cayenne, and garlic.
  3. Stuff each pita pocket with a piece of lettuce and some of the couscous mixture. Serve immediately or wrap up for later.

Recipe from 100 Days of Real Food by Lisa Leake (William Morrow, 2014)