It was fine until the "drizzle" turned into GLOP... The dressing ruined this dish. It made it thick, pasty, and with a dry mouth-feel. However, I know it would be great with a traditional tabbouleh treatment of lemon juice, olive oil, cumin and garlic. The chicken was a nice addition (I used breast).
Chicken Tabbouleh with Tahini Drizzle
One sure sign that the bulgur is done is that little holes will form on top.
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Total: 37 Minutes
- Calories: 395
- Fat: 18.2g
- Saturated fat: 3g
- Monounsaturated fat: 8.8g
- Polyunsaturated fat: 5.1g
- Protein: 21.5g
- Carbohydrate: 41g
- Fiber: 10.9g
- Cholesterol: 48mg
- Iron: 4.2mg
- Sodium: 573mg
- Calcium: 127mg
- 1 1/4 cups water
- 1 cup uncooked bulgur, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 pound skinless, boneless chicken thighs
- 1/2 teaspoon freshly ground black pepper
- 3 cups chopped tomato
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 cup chopped green onions
- 1 teaspoon minced garlic
- 1/4 cup tahini (roasted sesame seed paste)
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon water
- 1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.
- 2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.
- 3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.
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