Since we had some leftover pita pockets in the house, it was inevitable that they would make a reappearance at dinner time one night this week. Along with stuffing the pitas with hummus, baby spinach leaves, and arugula, I also made up a fresh batch of tabbouleh to use as an additional filling.
Tabbouleh (printer-friendly version)
makes about four cups
1 cup bulgur
2 cups water, boiling
1 cucumber, peeled, seeded, cut into half and quartered
1 medium tomato, diced
1 bunch scallions, chopped (green and white parts)
1/4 cup fresh flat-leaf parsley, roughly chopped
juice of one lemon
1/2 teaspoon fine sea salt
freshly ground black pepper
1 tablespoon olive oil
1. Bring two cups of water to a boil in a small saucepot over high heat.
2. Once the water begins to boil, stir in the bulgur, remove the pot from the heat and cover with its lid. Let sit 20 minutes or until all the water is absorbed.
3. Spoon the cooked bulgur into a large lidded container.
4. Pour in the lemon juice and stir to combine. Stir in the chopped cucumber, tomato, and parsley. Season with salt and pepper.
5. Drizzle with the olive oil.
6. Make sure all ingredients are evenly combined, then put the tabbouleh into the refrigerator and let the flavors meld for at least an hour or longer.
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