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Chicken and Feta Tabbouleh

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/2 cups)
Fresh: Delicious when eaten right away, the flavors in this one-bowl meal stand up admirably when it's prepared ahead—making this a good take-to-work lunch. Serve with toasted pita wedges or flatbread.

Ingredients

  • 3/4 cup uncooked bulgur
  • 1 cup boiling water
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 cup chopped plum tomato
  • 1 cup chopped English cucumber
  • 3/4 cup chopped fresh parsley
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/3 cup finely chopped green onions
  • 1/4 cup chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 296
  • fat 9.5 g
  • satfat 3.4 g
  • monofat 4.1 g
  • polyfat 1.2 g
  • protein 28.2 g
  • carbohydrate 25.6 g
  • fiber 6.4 g
  • cholesterol 72 mg
  • iron 2.7 mg
  • sodium 344 mg
  • calcium 128 mg

How to Make It

  1. Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed.

  2. Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.