A wonderfully flavoured Middle-Eastern dish, packed with fresh red onion, tomato and cucumber.
Ingredients
4 chicken fillets
60ml (4tbsp) olive oil
Juice from 1 large lemon
225g (8oz) bulgar wheat
Half a red onion, finely chopped
Quarter of a cucumber, finely diced
4 large tomatoes, seeds removed and finely chopped
45ml (3tbsp) fresh chopped mint
45ml (3tbsp) fresh chopped flat-leaf parsley
Lemon wedges, to garnish
WEIGHT CONVERTER
grams
to
cups
Method
Place the chicken fillets in a shallow dish. Mix together 15ml (1tbsp) each of the oil and lemon juice and pour over the chicken. Season with freshly ground black pepper. Cover and marinate for 30 mins.
Place the bulgar wheat in a heatproof bowl and pour over enough boiling water to cover. Leave to soak for 15-20 mins, then drain off any excess liquid. Stir in the onion, cucumber, tomatoes, mint and parsley. Add the remaining oil and lemon juice and stir thoroughly. Season well with salt and freshly ground black pepper.
Heat a cast-iron skillet or heavy frying pan and cook the chicken for 6-8 mins on each side until cooked through.
Divide the tabbouleh between 4 serving dishes. Slice the warm chicken fillets and arrange on the top. Garnish with lemon wedges.
Top Tip for making Chicken tabbouleh
For the best flavour, prepare the tabbouleh at least 3-4 hrs in advance or the day before. Cover and chill in the fridge, but allow to stand at room temperature for around 30 mins before serving.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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