Pita Nachos

• ~1/4 cup of slivered almonds
• ~1 can black beans drained
• ~1 cup of cooked israeli couscous (cook in chicken stock)
• ~1 ripe avocado
• ~juice from 1/2 lemon
• ~8-10 cherry tomatoes, finely diced.
• ~3 heaping spoons of salsa (I prefer sweet salsas)
• ~5 small dollops of sour cream
• ~1/4 cup shredded cheese (optional)
• ~2 pita, quartered.

1. Toast almonds in small frying pan until golden brown.
2. Add black beans and couscous until heated through.
3. While beans are warming up:
4. Cut avocado lengthwise around the pit. Separate the 2 halves and remove the pit with a knife. Use a spoon to scoop out the avocado from the skin into a medium sized bowl. Discard the peel.
5. Mash up avocado with fork until fairly smoothe.
6. Add lemon and mix well.
7. Add tomatoes, stir.
8. Pita chips:
9. Once the guacamole is prepared, turn on your oven broiler or toaster oven.
10. Place pita wedges under broiler until golden brown. Flip wedges. Remove when the other side is golden brown as well. The wedges should be just firm enough to use for scooping.
11. In a bowl, layer the ingredients as follows from bottom to top:
12. -Beans/couscous
13. -Cheese (if using)
14. -Guacamole
15. -Salsa
16. -Sour cream
17. Then serve with the pita chips and enjoy!

almonds, black beans, couscous, avocado, lemon, tomatoes, salsa, sour cream, shredded cheese, pita

Taken from www.epicurious.com/recipes/member/views/pita-nachos-1212695 (may not work)