Tabbouleh Pita Pockets with Feta and Cucumber
24 people added this to their Recipe Box
Bulgur is available in the dry goods aisle of most supermarkets.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 389 |
| pro | 15 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 53 g |
| fibre | 8 g |
| chol | 39 mg |
| sodium | 968 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 24% |
| vit A | 14% |
| vit C | 32% |
| folate | 41% |
Suggested Recipes
-
1/2 cup (125 mL) fine bulgur
2 tbsp (25 mL) chopped fresh mint (or 1/2 tsp/2 mL dried)
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
2 tomatoes, chopped
1 cup (250 mL) diced cucumber
2 green onions, thinly sliced
6 oz (175 g) feta cheese
4 whole wheat pita pockets
4 romaine lettuce leaves
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: September 2005
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »