4 years ago1,000+ Views
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
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.
Ooh, good idea, @danidee! As much as I'd prefer a pita, the romaine is healthier:)
@Spudsomma @danidee I'll do a mix of both, haha, I can't resist the pita but the romaine sounds delicious, too!