4 Reviews

My husband and I make this on a Sunday to use for lunches all week. It is so flavorful and healthy! It's a staple in our house

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Yanni1 July 20, 2011

This was good, but for me, it was WAY TOO SALTY. I also think that the chicken didn't really add to the appeal of tabouleh as I've made it before. I'd rather have a more traditional tabouleh, with chicken separately.

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Meredith K. July 21, 2008

Oh my goodness, cookiedog -- this recipe is outstanding! My dad, husband and I loved it. This is so fresh tasting and flavorful. I changed it just a bit for our tastes. I did not add the parsley or mint. Instead I used fresh cilantro--about a handful, chopped. I also used two boneless, skinless chicken breasts and seasoned them with olive oil, kosher salt, pepper, garlic salt and paprika. Then I grilled the chicken on my stovetop grill. The bulgar wheat has such a wonderful, nutty flavor--much more flavorful than just plain old white rice. All of the flavors were awesome! Thank you, thank you. It was so fun trying something new that we had never eaten before. This is a definite make again and again dish.

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Juenessa February 17, 2007

Yummy! I prepared 1/2 of the recipe just for DH and myself! Quite easy and tasty! I am rather undecided if I am a fan of bulgur or not! It appears that the lemon juice and olive oil was what gave the bulgur its flavor. However in this recipe it is quite good. The lemon juice flavor is not overwhelming and compliments the dish well, especially the veggies! Lovely recipe and easy to prepare, especially using left over roasted chicken! Thanks cookiedog!

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Bobtail November 05, 2006
Chicken With Tabbouleh (Barefoot Contessa) Ina Garten