Recipe courtesy of Ina Garten
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Pita Stuffed with Tabbouleh and Shards of Feta
Total:
3 hr 25 min
Prep:
15 min
Inactive:
3 hr
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
3 hr 25 min
Prep:
15 min
Inactive:
3 hr
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

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.

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