Tabbouleh in Pitas
DVO Recipe Center
1 head romaine lettuce
1 small bunch parsley
½ cup bulgur wheat
½ cup boiling water
1 large tomato, finely diced
1 medium onion, minced
1 large cucumber, peeled, diced
½ cup lemon juice
¼ cup salad oil
salt and pepper
Wash lettuce. Drain thoroughly; pat dry. Cover and chill. Wash, stem, and shake parsley dry; cover and chill. Soak bulgur wheat in boiling water for 30 minutes. Set aside. Wrap parsley in lettuce leaves and shred as finely as possible. Combine minced lettuce and parsley with bulgur (should have absorbed all water). Cover and chill until ready to serve. Then, add finely diced tomato, onion, and cucumber. Pour lemon juice and salad oil over mixture and toss until coated. Season with salt and pepper to taste. Add additional lemon juice and salt if desired.
Spoon salad into pita bread pockets to serve. Serves 6.
-You can substitute 2 cups cooked brown rice or couscous in place of the bulgur. Omit the soaking step.
-Alternatively, serve this salad in tortilla wraps.
-Add up to ¼ cup minced mint leaves for a refreshing flavor.
-The secret to great Tabbouleh is in its finely chopped vegetables.
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