Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Red Grape | 1/2 cup (76g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Leaf | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup bulgur
- 4 whole wheat pitas, cut in half
- 1 tsp. sweet curry powder
- 1 tsp. balsamic vinegar
- 2 cloves garlic, minced
- 1/2 cup thinly sliced scallions (white and light green parts)
- 1 1/2 cups red grapes, halved
- 1/2 cup dried cranberries or golden raisins
- 1 yellow or red bell pepper, diced
- 2 tsp. olive oil
- 1/2 cup crumbled feta
- Green leaf or butter lettuce leaves
- =
Directions
1. Preheat oven to 300°F. In medium saucepan, bring 11/2 cups water to a boil. Remove from heat, stir in bulgur, and let sit, covered, until tender, 10 to 15 minutes (it will still be a bit chewy).
2. Meanwhile, heat pitas in warm oven. Transfer bulgur to large bowl, and add curry powder, balsamic vinegar, garlic, scallions, grapes, cranberries and bell pepper, stirring well.
3. In large skillet, heat oil over medium heat. Add bulgur mixture, and cook, stirring, until hot. Remove from heat, and stir in feta. Stuff lettuce and mixture into each pita.