Sunday, April 13, 2014

Tabbouleh with Baked Pita Chips Recipe

Tabbouleh with Baked Pita Chips Recipe

1 (10oz) container grape tomatoes
1 bunch fresh parsley, finely chopped
8 green onions, finely chopped
2 lemons, juiced
1/4 cup olive oil
1 tbsp red wine vinegar
2 tbsp butter, melted
1 tbsp minced garlic
2 tbsp dried basil
2 tbsp dried mint
1/2 tsp salt
1/2 cup bulgur or cous cous, cooked

Baked Pita Chips
2 pita pockets
2 tbsp butter, melted
1/4 tsp basil

1. Prepare 1/2 cup (dried) bulgar or cous cous as directed on package. Cool in refrigerator.

2. Slice grape tomatoes into quarters and place in large bowl. Add parsley and green onions. Stir in lemon juice, olive oil, red wine vinegar, butter, garlic, basil, mint and salt.

3. Add cooled bulgar or couscous and toss.

4. Slice pita pockets into bite-sized triangular pieces, separating layers. Dip in melted butter and place on baking sheet. Sprinkle with basil and toast or bake until golden brown. Serve tabbouleh topped with baked pita chips.


  1. Company coming this weekend, this will be on the menu!

    1. Glad to help you menu plan. =) You may want to consider using Italian parsley. I don't have any fresh herbs yet and the grocery store only had curly leaf parsley so that's what I used. Though it was tasty, the texture was a little rough with the curly parsley. You can use fresh mint and basil too if you have it. Let me know how you and your guests like it and if you go curly or Italian.