Yield
Serves 8 | Ready in 35 mins

How to Make It

Step 1

Add the bulgur wheat to a pan of salted, boiling water, and cook for 15 minutes, until just tender. Drain.

Step 2

Shred the lettuce, roughly chop the feta, and tear the toasted pita breads into pieces. Place in a large serving bowl.

 

Step 3

Drain bulgur wheat. When cool, season and add lime juice and olive oil. Add to the large bowl.

 

Step 4

Toss in onion, tomatoes, and herbs; sprinkle with the pomegranate seeds to garnish.

 

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