Tabbouleh Date Pitas

Versatile California Dates go well with many other fruits, and are compatible in compotes, salads, and desserts. Dates add a luscious richness to entrees and side dishes that include meat, seafood, poultry, grains and vegetables. Their deep, rich taste adds flavor to breads, cakes, muffins and cookies.

The tabbouleh and date filling is easy to prepare and nutritious. Dates are full of energy-producing carbohydrates, fiber, vitamin B complex, potassium and other minerals, while low in sodium, cholesterol and fat, no trans fat per serving and have protein as well!

• 3 cups Boiling Water
• 1-½ cups Cracked Wheat
• ¼ cup Lemon Juice
• 2 tablespoons Vegetable Oil
• ½ teaspoon Salt
• 1/8 teaspoon Black Pepper
• 1 tablespoon Chopped Mint
• 1 cup Chicken Breast, cubed and cooked
• 1 cup Tomatoes, chopped
• ½ cup California Dates, chopped
• ¼ cup Green Onions, chopped
• ¼ cup Peanuts, coarsely chopped
• 12 Lettuce Leaves
• 6 Pita bread rounds, medium cut in half

In a large bowl, pour boiling water over cracked wheat and let stand for 30 minutes. Drain well, then empty tabbouleh into the center of a clean dish towel and ring out excess water.

Meanwhile, whisk together lemon juice, vegetable oil, salt, pepper and mint. Pour over drained cracked wheat and toss with remaining ingredients except lettuce leaves and pita bread. To serve, line pita bread halves with lettuce and fill with tabbouleh salad.

Makes 6 servings.