Bulgur is available in the dry goods aisle of most supermarkets.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
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
- Folate 41.0
- Calcium 23.0
- Vitamin A 14.0
- Vitamin C 32.0
