Pocket Tabouli Salad

This hearty salad recipe is a staple from my childhood and my girls have grown to love it over the years as much as I do. My mom would make it in the summers, using fresh tomatoes, bell peppers, and cucumbers from her garden. It tastes amazing (although can be very messy!) when served in a pita pocket, but it’s delicious over greens as well (and makes less of a mess when eaten with a fork).

It’s full of color, antioxidants, fiber, and other constipation-fighting foods all of which come together in a tasty dish that promotes overall health and growth.

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Pocket Tabouli Salad Recipe

Pocket Tabouli Salad

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Yield: 6

Author: Malina Malkani

Prep time: 30 MinInactive time: 4 HourTotal time: 4 H & 30 M

This hearty salad recipe is a staple from my childhood and my girls have grown to love it over the years as much as I do. My mom would make it in the summers, using fresh tomatoes, peppers and cucumbers from her garden. It tastes amazing (although can be very messy!) when served in a pita pocket, but it’s delicious over greens as well. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

• 1 cup bulgur wheat (uncooked)
• 1 cucumber (peeled)
• 1 bell pepper (any color, seeded)
• 2 large carrots (peeled)
• 1 medium bunch flat-leaf parsley (stems removed)
• 5-6 scallions (trimmed and chopped into 1/4-inch rounds)
• 2 medium tomatoes (chopped)
• 1/3 cup extra-virgin olive oil
• 1/3 cup lemon juice (freshly squeezed)
• 6 100% whole wheat pita pocket breads
• 1/3 cup fresh mint leaves adjust amount to taste (garnish, optional)
• 5 ounces lettuce (garnish, optional)
• 1 teaspoon Kosher salt

Instructions

1. Boil 1 cup of water. In a large bowl, combine boiling water with bulgur wheat and let stand, uncovered for 30 minutes, fluffing once or twice to release the heat every 10 minutes or so (while you prep the remaining add-ins).
2. Place cucumber, pepper, carrots and parsley into food processor* and pulse until finely chopped.
3. Hand chop the scallions, mint (if using) and tomatoes.
4. Add all vegetables to the bulgur wheat.
5. Dress with olive oil, lemon juice and salt.
6. Refrigerate for 2-4 hours.
7. Stuff each pita pocket with lettuce and fill with tabouli salad.
8. Keeps up to 6 days in the fridge.

Nutrition Facts

Calories

383.24

Fat

13.43

Sat. Fat

1.86

Carbs

58.48

Fiber

8.55

Net carbs

49.93

Sugar

4.97

Protein

9.88

Sodium

722.7

Cholesterol

0

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https://www.malinamalkani.com/recipes/pocket-tabouli-salad

Pocket Tabouli salad, pita and vegetables, Vegetarian-friendly pocket tabouli

Lunch, Dinner, Salad, Vegetarian

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