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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
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Tabbouleh Pitas
from Karen C. Greenlee - Atlanta, Georgia, USA

Serving Size: 6

  • 1 cup boiling water
  • 3/4 cup bulghur
  • 1 1/2 cups fresh parsley -- chopped
  • 3 medium tomatoes -- diced
  • 1/2 medium green or red bell pepper -- chopped
  • 1/2 cup green onions -- sliced
  • 3 tablespoons fresh mint leaves -- chopped
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • leaf lettuce
  • 6 pita bread rounds
Pour 1 cup of boiling water over bulghur.
Let stand for 15 to 20 minutes or until water is absorbed.

Stir in parsley and next 8 ingredients.
Cover and chill for 1 hour.

Place leaf lettuce on bread rounds.
Top evenly with tabbouleh and roll.
Alternatively, place inside pita pockets.