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
calcium 23 iron 24 vit A 14 vit C 32