Za'atar Beef & Tzatziki Pitas with Couscous, Feta Cheese & Pickled Peppers

Za'atar Beef & Tzatziki Pitas

with Couscous, Feta Cheese & Pickled Peppers

25 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef
  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Thinly Sliced Beef

    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. It all comes together with a warm side of couscous tossed with sweet pickled peppers and feta cheese.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Za'atar Beef & Tzatziki Pitas with Couscous, Feta Cheese & Pickled Peppers
    Title
    • 18 oz Thinly Sliced Beef
    • 4 Pocketless Pitas
    • 1 cup Yellow Couscous
    • ¾ lb Carrots
    • 2 oz Arugula
    • 1 bunch Parsley
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Tbsp Sugar
    • ¼ cup Cornstarch
    • 2 Tbsps Pickled Peruvian Peppers
    • 1½ oz Feta Cheese
    • 1 Tbsp White Wine Vinegar
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    time-saving
    tips & techniques
    Prepare the ingredients
    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. 

    Marinate the carrots
    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.

    Cook & finish the couscous
    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. Taste, then season with salt and pepper if desired.Cover to keep warm.

    Coat & cook the beef
    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; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive 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 lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until just cooked through. Turn off the heat.

    Warm the pitas
    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.

    Assemble the pitas & serve your dish
    6 Assemble the pitas & serve your dish

    Spread the tzatziki onto the warmed pitas.Top with the cooked beef, as much of the arugula as you’d like, and marinated carrots (discarding any liquid). Serve the finished pitas with the finished couscous. Garnish the couscous with the chopped parsley. Enjoy!  

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

    Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

    Get This Recipe Delivered
    Prepare the ingredients
    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.

    Marinate the carrots
    Cook & finish the couscous
    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. Taste, then season with salt and pepper if desired.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; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive 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 lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until just cooked through. Turn off the heat.

    Coat & cook the beef
    Warm the pitas
    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

    Spread the tzatziki onto the warmed pitas.Top with the cooked beef, as much of the arugula as you’d like, and marinated carrots (discarding any liquid). Serve the finished pitas with the finished couscous. Garnish the couscous with the chopped parsley. Enjoy!  

    Assemble the pitas & serve your dish
    Browse Steps
    1 of 6