Moroccan Pita Breads with Fresh Tabbouleh
Nutrition per serving
| Calories | 692 kcal |
| Protein | 32.6 g |
| Carbs | 92.8 g |
| Fats | 22.4 g |
| Saturated Fat | 3.2 g |
| Monounsaturated Fat | 15 g |
| Polyunsaturated Fat | 2.8 g |
| Sugars | 7.4 g |
| Fiber | 18.1 g |
| Sodium | 588 mg |
Ingredients
| Bulgur Wheat | |
| Tomatoes, Red, Ripe | |
| Cucumber | |
| Yellow Bell Pepper (capsicum) | |
| Garlic | |
| White Pita Bread | |
| Olive Oil | |
| Soya Mince | |
| Ras el hanout |
Preparations
1. Preheat the oven to 140 C (280 F)
1. Preheat the oven to 140 C (280 F)
2. Boil some water in a kettle.
3. Dice the cucumber and tomato into ½ cm cubes.
4. Peel/finely chop the garlic.
5. Remove the core and dice two thirds of the pepper into 1cm cubes, then separately dice the remaining third into ½ cm cubes.
Cooking Instructions
1. Place the bulgur wheat into a bowl with boiling water. Set aside for a minute and stir for 30 seconds before draining. Evenly spread the bulgur wheat onto a baking tray and cook in the oven for 10-15 minutes until softened. Remove from oven and set aside for a minute to cool.2. Meanwhile, lightly coat the pita bread on both sides with a little olive oil. Sprinkle the garlic with a pinch of salt (optional) and pepper over the pita and cook in the oven for about 6-8 minutes until slightly crispy.
3. In a frying pan, heat ½ a tbsp of olive oil over medium-high heat. Add the mince and cook for a few minutes. Transfer to a plate and set aside.
4. Return the pan to heat with a little oil if needed, add the 1cm peppers and cook until tender/slightly golden. Add the Ras-el-Hanout, with the mince and cook for a minute. Remove from heat.
5. Place the cooked bulgur wheat in a bowl with the cucumber, ½ cm peppers, tomatoes and ½ a tbsp of olive oil. Gently mix to combine.
6. Serve the mince on top of the pita with the bulgur wheat on the side.