Ingredients

2 Each Rich's Plain 14" X 14" Oven Fired Flats
1 C Prepared Couscous
1 C Diced Roma Packed Tomatoes
1 C Feta Cheese, Crumbled
1 1/2 C Shredded Sharp Cheddar Cheese
1 C Chopped Fresh Parsley
4 tsp. Virgin Olive Oil
2 tsp. Fresh Lemon Juice
1/4 C Fresh Mint, Chopped
1/4 tsp. Kosher Salt
1/8 tsp. Black Pepper, Ground
16 Each Red Leaf Lettuce Leaves

Directions

1
Combine prepared couscous, diced tomatoes, chopped parsley, chopped mint, lemon juice, olive oil, salt and pepper.
2
Add feta cheese, cheddar cheeses and sliced black olives, blend well and refrigerate until ready to serve.
3
Heat Rich’s® Plain Oven Fired Flats on flat top griddle, when brown yet flexible cut each flatbread into 4 square pieces. Form each piece into a cone, using baking paper to wrap around or place in a water goblet.
4
Line each cone with 2 pieces of red leaf lettuce; add 4 oz. of the couscous mixture (4 oz. spoodle), to each cone, garnish with fresh mint and serve.
8 portions