Tabbouleh Pita Pockets with Feta and Cucumber
Tabbouleh Pita Pockets with Feta and Cucumber
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
Bulgur is available in the dry goods aisle of most supermarkets.
Ingredients
- 1/2 cup fine bulgur
- 2 tbsp chopped fresh mint, (or 1/2 tsp/2 mL dried)
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tomatoes, chopped
- 1 cup diced cucumbers
- 2 green onions, thinly sliced
- 6 oz 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.
Source : Canadian Living Magazine: September 2005
- Keywords : Vegetarian; Middle Eastern; Dinner; Tomatoes; Cucumbers; Simmer; Feta;
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