Dukkah Beef Pitas with Goat Cheese, Zucchini & Raisin Couscous

Dukkah Beef Pitas

with Goat Cheese, Zucchini & Raisin Couscous

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These pitas are inspired by the Greek gyro—a hearty sandwich traditionally made with rotisserie-cooked meat served in a flatbread. We’re showcasing thin-sliced beef sautéed with dukkah (an Egyptian-style blend of herbs and spices) which is layered onto soft pitas along with butter lettuce tossed with crunchy almonds, and a vibrant sauce of lemon purée and rich, creamy labneh.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Dukkah Beef Pitas with Goat Cheese, Zucchini & Raisin Couscous
Title
time-saving
tips & techniques
Couscous
Pocketless Pita
Butter Lettuce
Zucchini
How To: Safely Cut Round Vegetables
Labneh Cheese
Goat Cheese
How To: Hold a Chef's Knife
Golden Raisins
Apple Cider Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the lemon labneh:
1 Prepare the ingredients & make the lemon labneh:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a bowl, whisk together the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

Cook the zucchini:
2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook & finish the couscous:
3 Cook & finish the couscous:

While the zucchini cooks, in a medium pot, combine the couscous, raisins, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Stir in the cooked zucchini, cheese (crumbling before adding), vinegar, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the beef:
4 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the dukkah. Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.

Warm the pitas:
5 Warm the pitas:

While the beef cooks, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap. 

Finish & serve your dish:
6 Finish & serve your dish:

Just before serving, in a medium bowl, combine the chopped lettuce, almonds, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the cooked beef and dressed lettuce. Drizzle with the lemon labneh. Serve the finished pitas with the finished couscous. Enjoy!

Tips from Home Chefs

Get Plans

Dukkah Beef Pitas

Prepare the ingredients & make the lemon labneh:
1 Prepare the ingredients & make the lemon labneh:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces. Cut off and discard the root end of the lettuce; roughly chop the leaves. In a bowl, whisk together the labneh, lemon purée, and 2 teaspoons of water. Taste, then season with salt and pepper if desired. 

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the zucchini:
Cook & finish the couscous:
3 Cook & finish the couscous:

While the zucchini cooks, in a medium pot, combine the couscous, raisins, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Stir in the cooked zucchini, cheese (crumbling before adding), vinegar, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and the dukkah. Toss to thoroughly coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Turn off the heat.

Cook the beef:
Warm the pitas:
5 Warm the pitas:

While the beef cooks, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer the warmed pitas to a work surface and carefully unwrap. 

6 Finish & serve your dish:

Just before serving, in a medium bowl, combine the chopped lettuce, almonds, and a drizzle of olive oil. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the cooked beef and dressed lettuce. Drizzle with the lemon labneh. Serve the finished pitas with the finished couscous. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6