Time: 1 hour 50 min.
Complexity: easily
Servings: 6 - 8

This delicious Eastern salad is made with bulgur and a variety of aromatic herbs, including green onions, mint, and parsley. To maximize the bulgur's nutritional value, it's recommended to steep it in boiling water for an hour rather than boiling it. Combine the cooked bulgur with chopped fresh herbs, cucumbers, sweet cherry tomatoes, and the highlight of this dish—baked chicken breast. Dressed with olive oil and freshly squeezed lemon juice, the salad is refreshing, juicy, and filling. Allow it to steep and serve as a standalone dish.

Ingredients:

• 1 cup bulgur
• 1.5 cups of boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• Olive oil
• 1 whole chicken breast (or 2 halves), skin on and bone in
• 1 cup chopped green onions (1 bunch)
• 1 cup chopped fresh mint leaves (2 bunches)
• 1 cup chopped fresh parsley leaves (1 bunch)
• 1 hothouse cucumber with peel, halved lengthwise, seeded and cut into medium cubes
• 2 cups cherry tomatoes, halved

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bulgur groats, chicken breasts, cherry tomatoes, cucumbers, green onions, mint

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• In a heatproof bowl, pour boiling water over the bulgur. Add lemon juice, 1/4 cup olive oil, and 1.5 teaspoons salt. Stir. Cover the bowl with plastic wrap and let the bulgur sit at room temperature for 1 hour.
Step 3
• Place the chicken breast on a baking sheet and rub it with olive oil. Season generously with salt and pepper. Bake for 35-40 minutes until cooked through. Set aside until the chicken is cool enough to handle.
Step 4
• Remove the meat from the bones and discard the skin. Cut the chicken into medium cubes and add to the tabbouleh. Add green onions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and 1 teaspoon of black pepper. Season to taste and serve immediately, or cover and refrigerate. The flavor of the tabbouleh will be even better after it has steeped.

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