3 whole wheat pitas, cut in half
1 cup whole wheat couscous
1 1/2 cups water, or broth
1 TBS olive oil
1 cucumber, finely chopped
1/2 red pepper, finely chopped
1 cup of red cabbage, finely chopped
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
2 TBS fresh dill, optional
2 TBS balsamic vinegar
juice of one lemon (about 1/4 cup)
salt and pepper
Pesto, hummus, and lettuce for inside the pita
In a large pot bring the water, or broth, to a boil. Turn off the heat, pour in the couscous and the oil and cover with a lid. Allow the couscous to sit for about 6 minutes. Remove the lid (but not until the time is up) and fluff the couscous with a fork. Allow to cool.
Meanwhile, in another bowl, combine the vegetables, herbs, seasonings, lemon juice and vinegar. When the couscous has slightly cool, add it to the bowl and stir all the ingredients together.
Open one of the pita pockets and spread pesto on one side and hummus on the other. Add lettuce to the pita and fill with the couscous mixture.
Source: WFM 1-10