Recipe courtesy of Ina Garten

Pita Stuffed with Tabbouleh and Shards of Feta

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  • Level: Easy
  • Total: 3 hr 25 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. Stuff the tabbouleh and feta into the pita breads.

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