Coucous Bean Patties with Salad in Pita Pockets

2/3 cup vegetable stock

1/2 cup grated carrot

1/3 cup whole wheat couscous

1 can black beans, drained and rinsed

1/4 cup dry bread crumbs

2 tbsp chopped fresh parsley

2 tbsp balsamic or wine vinegar

1/2 tsp dried oregano

1/4 tsp each salt and pepper

2 green onions, chopped

2 cloves garlic, minced

2 tsp canola oil

4 whole wheat pitas

Chopped Salad:

2 tbsp canola oil

1 tbsp balsamic or wine vinegar

1/2 tsp Dijon mustard

1 small clove garlic, minced

Pinch each salt and pepper

3 cups shredded romaine lettuce

2 radishes, sliced

In small saucepan, bring stock to boil; stir in carrot, couscous and red pepper. Remove from heat; cover and let stand for 5 minutes.  In bowl, coarsely mash beans. Add couscous mixture, bread crumbs, parsley, vinegar, oregano, salt, pepper, onions and garlic; stir to combine. Shape into four 1/2-inch (1 cm) thick patties. Brush oil over nonstick skillet; heat over medium heat. Add patties; cook, turning once, until crisp and golden, 10 minutes.

Chopped Salad: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add romaine, radishes and red pepper; toss to coat. Cut top third off each pita; open pita and place top piece in bottom of each. Stuff pitas with patties and salad.