Sunday, January 31, 2010

tabbouleh with chicken


1.5 cups boiling low sodium chicken broth (I pop mine in the microwave for 3 minutes in a microwave-safe measuring cup)
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice
olive oil
1 rotiserie chicken
1 bunch scallions, white and green parts, minced
1 bunch fresh mint, minced
1 bunch fresh flat-leaf parsley, minced
1 hothouse cucumber, medium-diced
2 cups halved cherry tomatoes

1. Remove chicken from bone and discard any skin from the chicken. Medium dice.
2. In a heat-proof bowl pour the boiling chicken broth over the bulgur wheat. Add lemon juice and 1/4 cup olive oil. Mix and cover bowl with plastic wrap. Let wheat sit at room temperature for about an hour.
3. Add chicken, herbs, tomatoes and cucumbers to wheat and mix. Add 1 tsp. salt and 1/2 tsp. black pepper. Serve or store in refrigerator. Flavors will improve as it sits.

*Adapted from Ina Garten

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