I love to make these simple pita chips – they’re a snap to make and they’re better than any bagged variety you can buy at the store.
Directions: Preheat oven to 375 degrees. Using store bought pocket pitas, cut each pita into 6 wedges. Separate the layers of the wedges (now you will have 12 chips) and place rough-side-up on a baking sheet. Continue until you have filled the pan. Spray or brush the chips with olive oil and sprinkle with salt and pepper. Bake in a 375 degree oven, on a rack set near the top, for 7 to 10 minutes – watching them carefully – until they are golden brown around the edges. Cool and serve.Don’t feel constrained by just salt and pepper. You could add garlic powder, cayenne or chili pepper for some kick, curry powder or any kind of seasoned salt.
The couscous salad is equally as easy and tasty. As with all of the recipes from Cook’s Illustrated and Cook’s Country, they have been tested and retested until they have created the perfect recipe that yields the best results.
Click here to download and print a pdf of this recipe:
Mediterranean Couscous Salad
