Can’t afford a trip to Greece? Fear not, close your eyes and image you’re there with our tasty pita pockets with cous cous.
Make it go further
Add a portion of hummus and some carrot and cucumber batons
Chicken thigh, oregano, smoked paprika, garlic, lemon, Israeli cous cous, olive oil, parsley, mint, spring onion, pita pockets, red onion, cumin seed, capsicum, fetaDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Preheat oven to 180°C. Remove chicken and transfer to a baking tray. Heat for 10 minutes until chicken is hot. After 5 minutes add pita pockets. Serve cous cous cold.
Cut pitas into pockets and load with the fillings.
Remove chicken from containers and pop on microwave proof tray.
Heat chicken for 2 to 3 minutes. Heat pitas for 30 seconds each. Serve cous cous cold. Cut pitas into pockets and load with the fillings.