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    Cous Cous Pittas


    Source of Recipe


    Sainsbury's

    List of Ingredients




    300g Taste The Difference toasted cous cous with feta and chickpeas in chilli dressing
    1 medium egg, beaten
    50g breadcrumbs
    4 wholemeal pitta breads
    170g pot tzatziki dip
    ½ x 150g bag bistro salad

    Recipe



    Preheat the oven to 200°C, 400°F, gas mark 6.

    Mix the cous cous with the egg and breadcrumbs. Shape the mixture into 12 small rissoles the size of golf balls.

    Place the rissoles on a lightly greased baking tray and bake in the preheated oven for 10 minutes. Carefully turn the rissoles over and cook for a further 5 minutes.

    Meanwhile, warm the pitta breads in the oven or under the grill, then split them open along one edge. Fill with the rissoles, a little tzatziki and the bistro salad.
 

 

 

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