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Tabbouleh with Chicken and Red Pepper

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 1/4 cups)
Use rotisserie or leftover chicken for this dish, if you like. If you're making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

Ingredients

  • 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 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 150
  • fat 4.7 g
  • satfat 0.8 g
  • monofat 2.9 g
  • polyfat 0.7 g
  • protein 11.2 g
  • carbohydrate 16.9 g
  • fiber 4.5 g
  • cholesterol 22 mg
  • iron 1.6 mg
  • sodium 326 mg
  • calcium 33 mg

How to Make It

  1. 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.

  2. Add tomato and remaining ingredients; toss well.