Pita Bread with Couscous, Pardina Lentils and Vegetables

  • Level

  • Servings

  • 180 g couscous
  • 1 small courgette
  • Half a red pepper
  • Half an onion
  • 1 tomato
  • 1 cup chopped parsley
  • 1 lemon
  • 1 cooked chicken breast
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 150 g cooked pardina lentils
  • olive oil
  • salt
  • pepper
  • 4-5 pita breads


  • Step 1
    Put the couscous in a receptacle and pour over it double its volume of boiling water. Cover and leave for a few minutes until the water is absorbed. Then stir with a fork to separate the grains.
  • Step 2
    Wash the courgette, pepper, onion and tomato and dice them very finely.
  • Step 3
    Heat a splash of oil in a frying pan and sauté the vegetables with a pinch of salt and pepper until they are “al dente”.
  • Step 4
    Mix the sautéed vegetables with the couscous, chopped parsley, lemon zest and juice, the spices, the pardina lentils and the shredded chicken. Dress with olive oil and salt.
  • Step 5
    Heat the pita breads, open them and fill with the mixture. Serve

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