Search This Blog

Monday, April 11, 2016

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
Portion size 4


1/2 cup (125 mL) fine bulgur
2 tbsp (30 mL) chopped fresh mint, (or 1/2 tsp/2 mL dried)
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) extra virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tomatoes, chopped
1 cup (250 mL) diced cucumbers
2 green onions, thinly sliced
6 oz (170 g) feta cheese
4 whole wheat pita pockets
4 romaine lettuce, leaves


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

No comments:

Post a Comment