Tabbouleh With Chicken

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Total Time
1hr 20mins
20 mins
1 hr

This is one of Ina Garten's recipes. I make it more in the summer when I can grow my own mint, tomatoes and cucumbers. It's so fresh tasting! The original recipe called for scallions instead of red onion. A great dish for leftover chicken.

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  1. In a heat proof bowl, pur the boiling water over the bulgur wheat. Add the lemon jice, 1/4 cup of olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
  2. After the hour has passed add the chicken to the bulgur, add the onions, mint, parsley, cucumber, tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper. Season to taste and serve immediately or cover and refrigerate. The flavor improves as it sits.