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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Pack and Go Party

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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

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.

My Private Notes

Name: Pita Stuffed with Tabbouleh and Shards of Feta
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 8 servings
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