Tabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint.
Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal.
Bring to a simmer.
Cover and cook on low heat until tender, 10 to 12 minutes.
Drain and rinse under cold water.
Transfer to a large bowl.
Meanwhile, heat 2 Tbsp.
oil in a large skillet over medium-high heat.
Add chicken, garlic powder, and 1/2 tsp.
Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes.
Add the chicken and any juices from the skillet to the bowl with the bulgur.
Add tomatoes, scallions, parsley, and mint; stir to combine.
Whisk lemon juice and the remaining 4 Tbsp.
oil and 1/2 tsp.
salt in a small bowl.
Add to the bulgur mixture and stir to combine.
Tip: Bulgur is made by parboiling, drying, and coarsely grinding wheat berries.
Look for it in the natural-foods section of large supermarkets, near other grains.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
