Tested till perfect Tabbouleh Pita Pockets with Feta and Cucumber
Tabbouleh Pita Pockets with Feta and Cucumber
Photography by Matthew Kimura

Tabbouleh Pita Pockets with Feta and Cucumber

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2005

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 cup 1/2cupfine bulgur
  • 2 tbsp 2tbspchopped fresh mint, (or 1/2 tsp/2 mL dried)
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspextra virgin olive oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 2tomatotomatoes, chopped
  • 1 cup 1cupdiced cucumbercucumbers
  • 2 2green oniongreen onions, thinly sliced
  • 6 oz 6ozfeta cheese
  • 4 4whole wheat pita pocketwhole wheat pita pockets
  • 4 4romaine lettuce, leaves
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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 Information Per serving: about

cal 389 pro 15g total fat 15g sat. fat 7g
carb 53g fibre 8g chol 39mg sodium 968mg

% RDI:

calcium 23 iron 24 vit A 14 vit C 32
folate 41
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