Pita Stuffed with Tabbouleh and Shards of Feta

Show: Barefoot ContessaEpisode: Pack and Go Party

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
10 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 3 hr 0 min
Cook: 10 min
Total:: 3 hr 25 min

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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.

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Comments & Reviews

recipe Pita Stuffed with Tabbouleh and Shards of Feta
Vivian Gilbert, AZ 01-06-2010
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Make this over and over
Rated: 5 stars out of 5

Easy, delicious and healthy. What's better than that?!
recipe Pita Stuffed with Tabbouleh and Shards of Feta
Deedee Winston Salem, NC 12-09-2009
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Delicious with a few tweaks
Rated: 4 stars out of 5

Start out with half of the salt and pepper called for and go from there. You can always add more later... Definitely use... about a quarter of the mint called for; again, you can add more later. I didn't care for it in the pita or with the feta. I just like to eat it in a bowl like a salad. Save your pita breads and make pita chips with them. Buy some hummus and you've got a lovely, healthy meal.Read more
recipe Pita Stuffed with Tabbouleh and Shards of Feta
Lori Escondido, CA 08-30-2009
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wonderful!
Rated: 5 stars out of 5

I LOVE this recipe for summer lunches at work... it's so great to make ahead and store in the refrigerator! The... mediterranean flavors work so well together... Read more
recipe Pita Stuffed with Tabbouleh and Shards of Feta
Gina Marie Saint Louis, MO 08-26-2009
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Flavorless
Rated: 2 stars out of 5

I didn't add the mint or the feta seeing as I don't care for either and it ended up completely flavorless. It looked so good... on tv but ugh, I had to throw it out. The cardboard-tasting wheat pita didn't help. I guess I shouldn't judge the recipe based on what I left out, but wow, this was a huge letdown considering how much I love tomatoes and cucumbers.Read more
recipe Pita Stuffed with Tabbouleh and Shards of Feta
Diana Jacksonville Beach, FL 07-19-2009
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Very Good
Rated: 4 stars out of 5

The flavor of the tabbouleh was great. Although, gettig the bulgar cooked took a little more work than indicated. I added... the lemon juice, olive oil and boiling water but it just wasn't looking cooked after the hour+ on the countertop. I put it in the microwave for 2 mins and that little boost of heat cooked the bulgar just enough so I could finish the recipe. All in all a good one!Read more
recipe Pita Stuffed with Tabbouleh and Shards of Feta
Laraine St. Charles, IL 07-14-2009
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Ina hits it out of the park again!
Rated: 5 stars out of 5

I tasted it before refrigerating "several hours to incorporate flavors" and I could have eaten the entire bowl right then and... there. Wow, it was delicious. I have to admit that I omitted the mint (not a big fan) and used crumbled feta. I plan to serve it for dinner tonight with lamb chops. It is absolutely delicious and such a 'change of pace' side dish/salad. I will most definitely be making this again. Thank you, Ina. Read more