I thought today would be a bad day to post a dessert recipe with it being the day after Halloween and all. 🙂
I love this recipe, and every time I make it I seem to make it a little different, but we love it every time. Â Sometimes I leave the chicken out and serve it as a side dish, once I didn’t have any mint but used fresh parsley instead. Â It wasn’t quite as flavorful, but still good. Â I like to serve it with some kind of flatbread or pita bread, like soft wrap bread or Naan.
CHICKEN WITH TABBOULEH
1 cup bulgur wheat
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 tsp kosher salt
2 cups cooked chopped chicken
1 cup chopped green onions
1/2 cup fresh mint leaves, chopped
1 English cucumber, chopped
2 cups halved cherry tomatoes or chopped tomatoes
1 tsp black pepper
Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
Stir in the lemon juice, olive oil, and salt. Â Cover tightly and let sit for about an hour at room temperature.
Add remaining ingredients and stir to combine. Â Add more salt if needed.
Serve or cover and refrigerate. Â Better after it sits.
Recipe adapted from Ina Garten
Ingredients
- 1 cup bulgur wheat
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 tsp kosher salt
- 2 cups cooked chopped chicken
- 1 cup chopped green onions
- 1/2 cup fresh mint leaves, chopped
- 1 English cucumber, chopped
- 2 cups halved cherry tomatoes or chopped tomatoes
- 1 tsp black pepper
Instructions
- Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
- Stir in the lemon juice, olive oil, and salt. Cover tightly and let sit for about an hour at room temperature.
- Add remaining ingredients and stir to combine. Add more salt if needed.
- Serve or cover and refrigerate. Better after it sits.
