Chicken with Tabbouleh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I thought today would be a bad day to post a dessert recipe with it being the day after Halloween and all. ūüôā
I love this recipe, and every time I make it I seem to make it a little different, but we love it every time. ¬†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. ¬†It wasn’t quite as flavorful, but still good. ¬†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.  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.

Recipe adapted from Ina Garten

Chicken with Tabbouleh

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.
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