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


Combine prepared couscous, diced tomatoes, chopped parsley, chopped mint, lemon juice, olive oil, salt and pepper.
Add feta cheese, cheddar cheeses and sliced black olives, blend well and refrigerate until ready to serve.
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.
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