Spudsomma
3 years ago1,000+ Views
Chicken and Feta Tabbouleh
I have so much parsley growing in pots right now that I could make tabbouleh every night for two weeks! This is a main dish tabbouleh that will also mean I'll have leftovers for lunch the next day. Ingredients: 3/4 cup uncooked bulgur 1 cup boiling water 2 cups chopped skinless, boneless rotisserie chicken breast 1 cup chopped plum tomato 1 cup chopped English cucumber 3/4 cup chopped fresh parsley 1/2 cup (2 ounces) crumbled feta cheese 1/3 cup finely chopped green onions 1/4 cup chopped fresh mint 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 teaspoon bottled minced garlic 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon black pepper Preparation: 1. Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed. 2. Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine. Recipe and photo via cookinglight.com
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Tabbouleh is my favorite! Growing up, we used to even use romaine lettuce leaves to scoop the salad up instead of using a fork or spoon. Sort of like a ridiculously delicious (and ridiculously healthy) lettuce wrap.
3 years ago·Reply
Ooh, good idea, @danidee! As much as I'd prefer a pita, the romaine is healthier:)
3 years ago·Reply
@Spudsomma @danidee I'll do a mix of both, haha, I can't resist the pita but the romaine sounds delicious, too!
3 years ago·Reply
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