Tabbouleh Pita Pockets with Feta and Cucumber

Tabbouleh Pita Pockets with Feta and Cucumber 150 Author: Canadian Living Credits: Tabbouleh Pita Pockets with Feta and Cucumber 150

Bulgur is available in the dry goods aisle of most supermarkets.

  • Portion size 4 servings

Ingredients

  • 1/2 cup fine bulgur
  • 2 tablespoons chopped fresh mint (or 1/2 tsp/2 mL dried)
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tomatoes chopped
  • 1 cup diced cucumber
  • 2 green onions thinly sliced
  • 6 oz feta cheese
  • 4 whole wheat pita pockets
  • 4 romaine lettuce leaves

Method

In saucepan, bring 3/4 cup (175 mL) water to boil; remove from heat. Stir in bulgur; cover and let stand until softened and liquid is absorbed, about 40 minutes.

In large bowl, whisk together mint, lemon juice, oil, salt and pepper; add bulgur and toss to combine. (Make-ahead: Cover and refrigerate for up to 12 hours.) Add tomatoes, cucumber and green onions; toss gently.

Cut feta into 4 slices. Cut off top third of each pita. Line bottom of large piece with cut top. Line each pita pocket with lettuce; insert feta and tabbouleh.

Nutritional facts <b>Per serving:</b> about

  • Sodium 968 mg
  • Protein 15 g
  • Calories 389.0
  • Total fat 15 g
  • Cholesterol 39 mg
  • Saturated fat 7 g
  • Total carbohydrate 53 g

%RDI

  • Iron 24.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tabbouleh Pita Pockets with Feta and Cucumber

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