Chicken and Feta Tabbouleh

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Laura Zapalowski,

April 2009