Tabbouleh With Chicken and Red Pepper |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I used rotisserie chicken, shredded, for this recipe. I went easy on the mint and added a bit more lemon juice too.....such a healthy & yummy lunch! Ingredients:
1/2 cup bulgur |
1/2 cup boiling water |
1 1/2 cups plum tomatoes, diced |
3/4 cup cooked chicken breast, shredded |
3/4 cup fresh flat-leaf parsley, minced |
1/2 cup red bell pepper, finely chopped |
1/2 cup english cucumber, diced |
1/4 cup fresh mint, minced |
1 1/2 tablespoons fresh lemon juice |
1 tablespoon extra virgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.
2. Add tomato and remaining ingredients; toss well.
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