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Chunky Tabbouleh Salad with Roasted Chicken

Recipe Credit

About 2 cups of bulgur wheat (we used Arrowhead Mills)

About 2 1/2 cups of chicken stock (preferably homemade, or replace with water or vegetable stock)

Zest of 1 lemon

Juice of 1 lemon

Extra Virgin Olive Oil

2 chicken breasts, roasted, skin removed, and diced into large chunks (NOTE: You can also use store-bought rotisserie chicken.)

About 2/3 of an English cucumber, washed and cut into chunks approximately 1/2″ in size

About 2/3 package of grape tomatoes, washed and halved lengthwise

2-3 scallions, washed and sliced fine (NOTE: Both white and green parts can be used.)

About 1/2 of a bunch of Italian flat-leaf parsley, stems removed and leaves chopped fine

Kosher salt & freshly ground black pepper


1. Bring a pot of chicken stock to a boil on the stove. As soon as the stock comes to a boil, turn off the heat.

2. Dump the bulgur wheat, lemon zest, lemon juice, and a drizzle of extra virgin olive oil into a large bowl. Pour the hot chicken stock over the bulgur wheat mixture so that the surface of the stock is about 3/4″ above the top of the wheat. Cover the bowl tightly with plastic wrap and leave alone for about 30 minutes to steam. (NOTE: This method works for making any amount of bulgur wheat. However much wheat you have, just make sure the liquid is about 3/4″ more.)

3. While the wheat is steaming, prepare the vegetables and chicken if you haven’t already.

4. When wheat is ready, remove plastic wrap and season to taste with salt and pepper. Add the chicken, grape tomatoes, cucumber, scallions, and parsley and toss together. Spoon generous mounds into large shallow bowls and serve. This salad can be served warm or room temperature. Even cold works, but you should know that once you refrigerate tomatoes they tend to lose a bit of their flavor.

Yield: This recipe makes approximately 4 generous helpings of salad, but can easily be adjusted.


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