I found this recipe in the April issue of Cooking Light and made it last Thursday night. It was delicious! There’s a little bit of chopping up front (some of that could be done ahead), but no real cooking is required (you can pre-cook your chicken breasts or use rotisserie chicken). I love the flavors of Middle Eastern food, and this recipe was quite satisfying. I plan on making this recipe several times over the coming summer months. I served it with pita bread and hummus.

Chicken and Feta Tabbouleh

  • 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
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    Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed. Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.

    Serves 4.

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