Pita Stuffed with Tabbouleh and Shards of Feta - Ina Garten

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Pita Stuffed with Tabbouleh and Shards of Feta

 

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

 

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.