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Turkey Pita Pockets with Tabouli Salad by Jes Mostek

Recipes:

Tabouli Salad by Jes Mostek serves: 6

Tabouli is also spelled Tabouleh. Bulgur wheat is also known as buckwheat, but be sure to buy the whole grain version (not a finely ground powder). I usually find it in the health-food aisle at my local supermarket.

Ingredients:

1 c.

bulgur wheat

1 1/4 c.

boiling water

2 T.

olive oil (more to taste)

1/4 c.

lemon juice (more to taste)

zest of a lemon

1 T.

Balsamic vinegar

1 T.

fresh mint, chopped

3 T.

fresh parsley, chopped

1 T.

fresh cilantro, chopped

2 c.

fresh tomatoes, chopped

1 c.

cucumber, diced

1 can

garbanzo beans (chick peas), drained

1/2 c.

crumbled feta cheese (optional)

Directions:

1.) Combine bulgur wheat and boiling water in a covered container. Allow to stand for 30-60 minutes, until the wheat has absorbed all of the water. Do not drain.

2.) Add olive oil, lemon juice and zest, vinegar, and fresh herbs to the grain. Stir to blend. Note: if you don't have fresh herbs on hand, add the dried herbs to the grain during step 1.

3.) Fluff bulger mixture with a fork, cover, and cool in fridge until you are ready to serve it.

4.) Just before serving, stir in tomatoes, cucumbers, and chick peas (garbanzo beans). Top with optional feta.

Turkey Pita Pockets by Jes Mostek serves: 6

These quick and easy pita pockets are sure to be a crowd pleaser. Feel free to swap out the type of lunch meat, olives, etc. to whatever your family prefers.

Ingredients:

1 Package

Pita Pockets

1 1 lb.

Turkey Lunch Meat

1 pkg.

Hummus

Tomato

Cucumber

1/2 c.

Greek Vinaigrette

1 pkg.

Crumbled Feta

1 jar

Greek Olives

Directions:

Rinse and chop vegetables. Assemble each sandwich as follows:
Open half a pita, spread hummus on inside, stuff with turkey and vegetables. Top with crumbled feta and olives.