Sunday, September 22, 2013

Tabbouleh with Chicken and Red Pepper

In my continuing effort to pack healthier lunches more often, and my propensity when I'm busy to buy pre-cooked rotisserie chickens and find ways to repurpose the meat, I tried this out a few weeks back. Flavor wise, it's pretty tame...probably could use more pepper, or perhaps even some red pepper flakes. But as far as healthy goes, it hits the mark. I've never cooked with bulgur before, but because you can't ever seem to buy a small amount of anything at my grocery store, I have plenty to cook with again at some other point. How do you like to cook with bulgur?

Tabbouleh with Chicken and Red Pepper (makes 3 lunch-sized portions)

  • 1/2 cup uncooked bulgur
  • 1/2 cup boiling water
  • 1 1/2 cups diced plum tomato
  • 3/4 cup shredded cooked chicken breast
  • 3/4 cup minced fresh flat-leaf parsley
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup diced English cucumber
  • 1/4 cup minced fresh mint
  • 1 1/2 TB fresh lemon juice
  • 1 TB extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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.

Add tomato and remaining ingredients; toss well.

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