Servings: 4 (click to scale)
Ingredients
For the Baked Pita Triangles
- 1-1/2 ea pita bread
- 1-1/2 spray cooking spray
For the Greek Tabbouleh
- 1/4 cup red onion diced
- 1/8 tsp kosher salt
- 3/4 cup boiling water
- 1/2 cup couscous
- 2 Tbsp fresh lemon juice
- 1-1/2 tsp fresh mint chopped
- 3/4 tsp canola oil
- 3/4 cup fresh parsley chopped
- 1/4 tsp ground black pepper
- 1/2 cup tomatoes small diced
- 1/2 cup English cucumbers diced
For the Mezze Plate
- 12 slices cucumbers
- 12 ea Kalamata olives pitted
- 1/2 cup tzatziki sauce
- 1/2 cup hummus
- 6 ea grape tomatoes cut in half
- 1/2 tsp fresh parsley chopped
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Instructions
For the Baked Pita Triangles
- Pre-heat oven to 350F. Place a piece of parchment paper on a sheet pan. Cut each pita bread into 8 equal size triangles and spread out on the sheet pan.
- Spray each pita bread with cooking spray.
- Bake in the oven for 5-10 minutes until golden brown but not burnt.
For the Greek Tabbouleh
- In a large bowl, add the onions, kosher salt, boiling water, and couscous. Cover the bowl with plastic wrap and let steam for 15 to 20 minutes.
- In another bowl, combine the lemon juice, mint, oil, parsley, pepper, tomatoes, and cucumbers. Fold in steamed couscous.
To assemble each Mezze Plate
- Scoop 1/2 cup of tabbouleh in the center of the plate. Place 2 tbsp of tzatziki in ramekin at the top of the plate.
- Working in a clockwise pattern, place 3 pita triangles, 3 kalamata olives, and 3 grape tomato halves onto the plate. Next to the grape tomatoes, scoop 2 tbsp of hummus onto the plate. Arrange 3 cucumber slices next to the hummus.
- Finish the plate with 1/8 teaspoon of parsley.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Sodium: 324mg | Fiber: 5g
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