Pita Stuffed with Tabbouleh and Shards of Feta
tomatoes, cheese, cucumber, pita, scallions, lemon juice, parsley
Ingredients
1 cup bulgur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil Kosher salt 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 2 cups cherry tomatoes, cut in half 1 teaspoon freshly ground black pepper 3/4 pound feta cheese 4 pita breads, cut in half
Directions for Pita Stuffed with Tabbouleh and Shards of Feta Recipe
Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Stuff the tabbouleh and feta into the pita breads.
Read the full directions on Food Network
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