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Za'atar Beef & Tzatziki Pitas
with Couscous, Feta Cheese & Pickled Peppers
25 MIN
+$1.45/serving
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. It all comes together with a warm side of couscous tossed with sweet pickled peppers and feta cheese.
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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18 oz Chopped Chicken Breast
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4 Pocketless Pitas
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1 cup Yellow Couscous
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¾ lb Carrots
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2 oz Arugula
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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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1½ oz Feta Cheese
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1 Tbsp White Wine Vinegar
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
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. Taste, then season with salt and pepper if desired.Cover to keep warm.
4
Coat & cook the chicken
Pat the chicken 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 chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off and the chicken is 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
Spread the tzatziki onto the warmed pitas.Top with the cooked chicken, 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!
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. Taste, then season with salt and pepper if desired.Cover to keep warm.
4
Coat & cook the chicken
Pat the chicken 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 chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off and the chicken is 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
Spread the tzatziki onto the warmed pitas.Top with the cooked chicken, 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