LunchDinnerMain Course

Tabbouleh-Stuffed Pita

Name: Tabbouleh-Stuffed Pita
Prep time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: lebanese, middle_eastern
Ingredients: 0.5 cup fine bulgur; 0.75 cup boiling water; 2 cup fresh parsley finely chopped; 0.5 cup fresh mint finely chopped; 1 pcs cucumber diced; 2 pcs roma tomato diced; 3 pcs green onion thinly sliced; 0.25 cup lemon juice; 3 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 pcs pita bread warmed

These refreshing pita sandwiches are filled with a vibrant tabbouleh salad, offering a light yet satisfying meal. The fresh herbs and bulgur wheat create a delightful texture and flavor contrast within the soft pita bread. Perfect for a quick lunch or a light dinner.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Easy
Per serving: 348 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

0.5 cupfine bulgur
0.75 cupboiling water
2 cupfresh parsley, finely chopped
0.5 cupfresh mint, finely chopped
1 pcscucumber, diced
2 pcsroma tomato, diced
3 pcsgreen onion, thinly sliced
0.25 cuplemon juice
3 tbspolive oil
0.5 tspsalt
0.25 tspblack pepper
4 pcspita bread, warmed

Equipment

fork · measuring cups · knife · cutting board · mixing bowl · measuring spoons

The method

Step by step

1
Place the fine bulgur in a medium heatproof bowl.
2
Pour the boiling water over the bulgur, cover the bowl, and let it sit for 15-20 minutes until the bulgur has softened and absorbed the water.
About 20 min
Cook’s note: Ensure the water is truly boiling for best results in softening the bulgur.
3
Once softened, fluff the bulgur with a fork and set aside to cool slightly.
4
In a large mixing bowl, combine the fresh parsley, fresh mint, cucumber, roma tomato, and green onion.
About 5 min
Cook’s note: Chop all vegetables and herbs to a consistent, fine dice for a better texture.
5
Add the cooled bulgur to the vegetable and herb mixture.
6
Pour in the lemon juice and olive oil, then season with salt and black pepper.
7
Stir everything together thoroughly until all ingredients are well combined and evenly coated.
About 2 min
Cook’s note: Taste and adjust seasoning if needed.
8
Cover the tabbouleh salad and refrigerate for at least 30 minutes to allow the flavors to meld.
About 30 min
Cook’s note: Chilling the salad enhances the freshness of the flavors.
9
Just before serving, gently warm the pita bread.
About 1 min
Cook’s note: You can warm pita bread in a dry skillet, microwave, or oven for a few seconds until soft.
10
Carefully cut each pita bread in half to create pockets.
About 1 min
Cook’s note: Use a sharp knife to avoid tearing the pita.
11
Generously stuff each pita pocket with the chilled tabbouleh salad.
About 1 min
12
Serve immediately.

Per serving

Nutrition

70%Score

Calories: 347.6kcal
Protein: 7.7g
Carbs: 48.8g
Fat: 13.8g
Fibre: 7.6g
Sugar: 5.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tabbouleh separately from the pita bread in an airtight container in the refrigerator.

Reheating

Tabbouleh is best eaten cold; warm pita bread separately if desired.