Wednesday, August 5, 2009

Chicken and Feta Tabbouleh

3/4 c uncooked bulgur (could use couscous, quinoa or your favorite pasta)
1 c boiling water
2 c chopped, cooked chicken breast (or rotisserie chicken)
1 c chopped tomato
1 c chopped cucumber
3/4 c chopped parsley
1/2 c crumbled feta
1/3 c finely chopped green onions
1/4 c chopped fresh mint
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1-2 minced garlic cloves
1/4 tsp salt
1/4 tsp cumin
1/4 tsp ground black pepper

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

Yield: 4 servings (serving size 1 1/2 cups)

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