Chicken and Feta Tabbouleh

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Fresh: Delicious when eaten right away, the flavors in this one-bowl meal stand up admirably when it's prepared aheadmaking this a good take-to-work lunch. Serve with toasted pita wedges or flatbread.
Yield: 4 servings (serving size: 1 1/2 cups)
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.
Nutritional Information
- Calories:
- 296
- Fat:
- 9.5g (sat 3.4g,mono 4.1g,poly 1.2g)
- Protein:
- 28.2g
- Carbohydrate:
- 25.6g
- Fiber:
- 6.4g
- Cholesterol:
- 72mg
- Iron:
- 2.7mg
- Sodium:
- 344mg
- Calcium:
- 128mg
Member Ratings and Reviews
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I love this recipe. I use Italian parsley and usually a bit more mint then it calls for. I increase the lemon juice as well. I also add green or red bell pepper and avocado. Its a great summer meal.10/28/09
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Yummy!09/29/09




