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Za'atar Beef & Tzatziki Pitas
with Couscous, Feta Cheese & Pickled Peppers
25 MIN
4 Servings
From the Test Kitchen
These pitas are bursting with Mediterranean flavors thanks to a cooling layer of cucumber yogurt and a filling of tender beef coated in za’atar—a blend that highlights sumac, a gorgeous red spice beloved for its tart flavor. We’re serving them alongside hearty couscous tossed with sweet pickled peppers and crumbly feta cheese.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Thinly Sliced Beef
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4 Pocketless Pitas
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1 cup Yellow Couscous
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6 oz Carrots
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1 bunch Parsley
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Tbsp Sugar
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¼ cup Cornstarch
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2 Tbsps Pickled Peruvian Peppers
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1 Tbsp White Wine Vinegar
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1½ oz Feta Cheese
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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2 oz Arugula
step-by-step
instructions
1
Prepare the ingredients:
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. Peel the carrots and grate on the large side of a box grater. Roughly chop the parsley leaves and stems.
2
Marinate the carrots:
In a medium bowl, combine the vinegar and sugar. Whisk until the sugar has dissolved. Add the grated carrots and season with salt and pepper. Stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook & finish the couscous:
Meanwhile, in a medium pot, combine the couscous 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. Add the peppers, cheese (crumbling before adding), and 1 tablespoon of olive oil; stir to combine. Cover to keep warm.
4
Coat & cook the beef:
Separate the beef; pat dry with paper towels. Place in a bowl and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Add the cornstarch; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until just cooked through. Turn off the heat.
5
Warm the pitas:
If using the microwave, wrap the pitas in a damp paper towel and 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
Assemble the pitas & serve your dish:
Fill the warmed pitas with the tzatziki, cooked beef, as much of the arugula as you’d like, and the marinated carrots (discarding any liquid). Serve the assembled pitas with the finished couscous. Garnish the couscous with the chopped parsley. Enjoy!
1
Prepare the ingredients:
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. Peel the carrots and grate on the large side of a box grater. Roughly chop the parsley leaves and stems.
2
Marinate the carrots:
In a medium bowl, combine the vinegar and sugar. Whisk until the sugar has dissolved. Add the grated carrots and season with salt and pepper. Stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook & finish the couscous:
Meanwhile, in a medium pot, combine the couscous 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. Add the peppers, cheese (crumbling before adding), and 1 tablespoon of olive oil; stir to combine. Cover to keep warm.
4
Coat & cook the beef:
Separate the beef; pat dry with paper towels. Place in a bowl and season with salt, pepper, and enough of the za’atar to coat (you may have extra). Add the cornstarch; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until just cooked through. Turn off the heat.
5
Warm the pitas:
If using the microwave, wrap the pitas in a damp paper towel and 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
Assemble the pitas & serve your dish:
Fill the warmed pitas with the tzatziki, cooked beef, as much of the arugula as you’d like, and the marinated carrots (discarding any liquid). Serve the assembled pitas with the finished couscous. Garnish the couscous with the chopped parsley. Enjoy!
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