Ingredients

• 6 pitta bread
• 2 tsp smoked paprika
• 8 tbsp olive oil
• 100g couscous
• 400g cherry tomatoes
• ½ cucumber
• 2 red onions
• 40g fresh mint
• 20g fresh dill
• 150g Greek yoghurt
• 2 cloves garlic
• 2 tsp ground cumin
  

Method

Preheat and Boil:

Preheat the oven to 200°C.

Fill a kettle and put it on to boil.

Prepare the Pitta:

Cut the pitta breads into bite-sized squares and tip them onto a medium baking tray.

Add the smoked paprika and half of the olive oil. Mix well, season with a pinch of salt, and spread out into an even layer.

Bake the pitta in the oven for 12-15 minutes, until crisp and golden.

Prepare the Couscous:

Tip the couscous into a large mixing bowl.

Drizzle in the remaining oil and season with a generous pinch of salt and a good grind of pepper.

Pour enough boiling water from the kettle to just cover the grains and stir with a fork. Set aside to soften.

Prepare the Vegetables and Herbs:

Halve the cherry tomatoes.

Dice the cucumber into similar-sized chunks.

Halve, peel, and finely dice the red onions, then wash in a sieve under cold running water to reduce harshness.

Finely chop the mint and half of the dill. Reserve the remaining dill for garnish.

Mix the Salad:

Once the couscous has softened, add the tomatoes, cucumber, onion, and chopped herbs. Mix well.

Combine with Pitta:

Once the pitta is ready, add it to the bowl with the couscous and vegetables. Toss everything together and season to taste with salt and pepper. Set aside to allow the pitta to soften slightly.

Make the Garlic Yoghurt:

Dollop the yoghurt into a small bowl.

Peel and finely grate the garlic. Mix well and season to taste with salt.

Serve:

Divide the salad between bowls and top with a dollop of garlic yoghurt.

Garnish with torn pieces from the reserved dill and sprinkle over the cumin. Serve immediately.