Tabbouleh with Chicken and Red Pepper

  • Natalie137 Posted: 02/23/09
    Worthy of a Special Occasion

    I thought this was just okay. I felt as though it needed a bit more mint and lemon juice. It's a solid tabbouleh recipe, but nothing special.

  • MelissaNealy5 Posted: 03/26/09
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    I made this and my husband, who wouldn't touch tabbouleh at any restaurant ate half of the recipe in one day.

  • hdharding Posted: 09/24/09
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    This salad rocks! I also substituted quinoa, I did not use mint and just kind of eye balled all the other ingredients. It turned out fantastic! I can't imagine how good my lunch is going to be tomorrow, fantastic!

  • carlymichelle Posted: 11/22/09
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    I made it with diced can tomatoes--(A BIG NO NO) but, besides that it was good.. not very filling at all though..

  • healthnut87 Posted: 04/24/09
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    For this recipe I modified it. I put a little more lemon juice, added 2 minced cloves of garlic, added 1/4 of a cup of balsamic vinegar, I also used about 1 tbls. fresh basil, and I used quinoa instead of bulgar. It made this dish much better.

  • Tomtes Posted: 08/20/09
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    Quick, healthy and good. I used rotisserie chicken to save time. I will be making again and use as a quick weeknight staple.

  • FayeDondi Posted: 11/01/10
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    Delicious! Didn't have a red bell pepper so used jarred roasted red peppers. I think it would be better with fresh red peppers. I liked the ratio of parsley and mint. Love the lemon in it.

  • R0cketMom Posted: 05/26/09
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    Delicious! Brought this to a gathering and it was a big hit. Added toasted pine nuts and reduced fat feta cheese.

  • AudraWil Posted: 07/25/09
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    Excellent. I tried fixing this for a brown bag lunch for my husband. Made the mistake of letting him taste it before he left for work; I think he ate it about 10 minutes after stepping out the door. Luckily, it does make enough for two, and I really enjoyed the lunch. One word of advice to novices like me, if you have to cook the chicken in oil, don't add the olive oil to the dish.

  • FlexitarianCook Posted: 12/07/09
    Worthy of a Special Occasion

    The flavors of this dish were AMAZING! I made it the night before for lunch the next day and decided to taste it before storing for the night. It was so good I kept coming back all night and sneaking bites! It was delicious and even better the next day. I have already made it twice.

  • Vangibbons253 Posted: 06/06/10
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    I make this for lunch all the time. I make a big batch and eat it for two or three days, just keep the cucumber and tomato in another container to keep everything from getting soggy. Easy recipe to change up depending on what you have in the fridge.

  • nlrutecki Posted: 06/23/11
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    Modified a little but loved it all the same. I only had cilantro on hand and used that instead of parsley. It was a pretty awesome substitute really (since parsley can be a bit strong for me) but the flavors are right on par and its a pretty quick and easy salad to make. Served it on top a bed of lettuce with some spinach artichoke hummus. This will be a go-to lunch for me.

  • Tamalain Posted: 02/10/14
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    I love this. I like the fact that the portion is an actual portion :1.25 cups. I tend to eat this for lunch along with either hummus or fruit. I'm not a big eater so this is filling for more and has a fresh taste to it thanks to the mint. My husband loves it as well though he eats about 2 servings at a time.

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