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

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.