1/2 cup (125 mL) fine bulgur
2 tbsp (25 mL) chopped fresh mint, (or 1/2 tsp/2 mL dried)
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) extra virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tomatoes, chopped
1 cup (250 mL) diced cucumbers
2 green onions, thinly sliced
6 oz (170 g) feta cheese
4 whole wheat pita pockets
4 romaine lettuce, leaves
In saucepan, bring 3/4 cup (175 mL) water to boil; remove from heat. Stir in bulgur; cover and let stand until softened and liquid is absorbed, about 40 minutes.
In large bowl, whisk together mint, lemon juice, oil, salt and pepper; add bulgur and toss to combine. (Make-ahead: Cover and refrigerate for up to 12 hours.) Add tomatoes, cucumber and green onions; toss gently.
Cut feta into 4 slices. Cut off top third of each pita. Line bottom of large piece with cut top. Line each pita pocket with lettuce; insert feta and tabbouleh.