chicken tabbouleh to go
Good morning … it’s the weekend. And hopefully you’re just waking up, slowly sipping coffee and looking forward to a lazy Saturday. Okay, but who am I fooling? It’s the first Saturday in May. And if you’ve got kids, May is crazy busy.
And that’s why I’m sharing this super easy chicken tabbouleh to go.ย
{love these weck jars ~ also good for pie making!}
Only takes about about 30 minutes to prep this fresh, light meal ~ and then you can pack it up in jar, pop it in the fridge, and you’ve got a great grab and go meal.
I first tasted this version of Ina Garten’s Chicken Tabbouleh at Roxann’s house. She’s always introducing me to lovely new recipes.
And then I decided to make it for our Sunday Supper. It’s one of those meals you can make ahead … which is always helpful. Especially in May. ;)
Ina Garten’s Chicken Tabbouleh
1 cup bulghur wheat * 1 1/2 c boiling water * 1/4 cup freshly squeezed lemon juice (2 lemons) * 1/4 cup EVOO * 3 1/2 t kosher salt * 1 c minced scallions, white and green parts (1 bunch) * 1 c chopped fresh mint leaves (1 bunch) * 1 chopped flat-leaf parsley (1 bunch) * 1 English cucumber, unpeeled, medium-diced * 2 cups cherry tomatoes, cut in half * 1 teaspoon freshly ground black pepper * 1 boneless chicken breast, baked and cubed
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, cubed chicken, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
It’s so light and delicious, Kristin and I decided to pair it with her favorite cherry crisp for our collaborative effort going on at 52 Sunday Suppers.
Week Fifteen Menu
kristin’s favorite cherry crisp
chicken tabbouleh to go
happiest may!