Tabbouleh With Chicken

READY IN: 1hr 20mins
Recipe by Sarahwayne

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.

Top Review by Jmommy209

I made this for dinner one night in order to use some of the mint that is taking over my garden. I made the chicken version, because my husband complains when we don't have meat. He decided to be a pill and not even try it. Lucky me! I ate the whole bowl (over the course of 2 or 3 days). No complaints from me, this was FANTASTIC!

Ingredients Nutrition


  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.

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