Instructions: Place bulghur in a medium bowl. Add enough hot water to cover by 1 inch. Soak 1 hour. Drain through a fine-mesh sieve. Leave in sieve set over bowl for 1 hour to dry.

In a large bowl, place bulghur, parsley, scallions, tomatoes, cucumber, mint, lemon juice, olive oil, salt, and pepper. Toss to combine. Add feta, and gently fold it in. Taste, and adjust for seasoning.

Place a lettuce leaf in each pita half. Fill with tabbouleh, and serve immediately.

This recipe yields 8 servings.

Comments: Bulghur results when grains of wheat are partially steamed, then dried and crushed. When its rehydrated, bulghur can be enjoyed as a healthy cereal, a high-protein rice substitute, or the base for tabbouleh. Believed to have originated in Lebanon, tabbouleh is a staple in the cuisine of a region many historians believe was among the first in the world to cultivate wild grains, growing wheat and other crops along the fertile banks of the Euphrates and other rivers.

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