Saturday, September 4, 2010

Tabbouleh & Chicken

Lots of my readers may have a garden overflowing with parsley. Or maybe you have a friend with abundant parsley. That's how I acquired a large bunch of parsley. What do you do with it all? Make tabbouleh. While it is something I never thought I'd like, it is very healthy and a great way to get some veggies into your diet! The hardest part is chopping everything up to add to the salad.


  • 1/2 cup uncooked bulgur
  • 1/2 cup boiling water
  • 10 cherry tomatoes, halved
  • 1 cooked chicken breast, shredded or cubed
  • 3/4 cup minced fresh flat-leaf parsley
  • 1/2 of a red bell pepper, chopped
  • 1/2 of an English cucumber, diced
  • 1/4 cup minced fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Mix together the lemon juice, olive oil, and salt and pepper to make the dressing.

3. Throw all the other ingredients into the bowl and then toss with the dressing.


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