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Tabbouleh with Chicken and Red Pepper

Tabbouleh with Chicken and Red Pepper
Photo by Randy Mayor

Ingredients

  • ½ cup finely chopped red bell pepper
  • ¾ cup minced fresh flat-leaf parsley
  • ¾ cup shredded cooked chicken breast
  • ¼ cup minced fresh mint
  • ½ cup uncooked bulgur
  • ½ cup boiling water
  • ¼ teaspoon freshly ground black pepper
  • + 5 more ingredients
    • ½ teaspoon salt
    • ½ cup diced English cucumber
    • 1 tablespoon extra-virgin olive oil
    • 1 ½ tablespoons fresh lemon juice
    • 1 ½ cups diced plum tomato

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.

View full recipe at My Recipes

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