Pita Bread Bowls with Couscous Filling

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 11%
  • Fat: 4.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.5g
  • Carbohydrate: 70.8g
  • Fiber: 10.4g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 453mg
  • Calcium: 0.0mg


  • 4 (7-inch) pita bread rounds
  • 1/2 cup water
  • 1/3 cup couscous, uncooked
  • 1 (15-ounce) can garbanzo beans, drained
  • 1 cup chopped tomato (about 1 medium)
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced green onion (about 1 large)
  • 1/4 cup raisins
  • 1 teaspoon minced garlic (about 2 cloves)
  • 1/4 teaspoon ground cumin
  • 1/4 cup plain nonfat yogurt or nonfat sour cream


  1. Press 1 pita bread round gently into a medium microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until crisp. Repeat procedure with remaining pita bread rounds. Set aside.
  2. While pitas cook, bring 1/2 cup water to a boil in a medium saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork, and transfer to a medium bowl.
  3. Add garbanzo beans and next 6 ingredients to couscous; toss gently. Spoon couscous mixture evenly into pita bread bowls. Top each serving with 1 tablespoon yogurt.
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