Roast Chicken Tabbouleh from Adventures in Chicken

"Text excerpted from ADVENTURES IN CHICKEN © 2017 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. </br></br> "Tabbouleh is a Middle Eastern salad of cooked bulgur tossed with fresh herbs, lemon juice, and vegetables. I like to toss cubes of roasted chicken into the mix. When I lived in Los Angeles I often enjoyed a version of this tabbouleh from the Jewish deli down the street; I loved how the bursting juices of the cherry tomatoes paired with the salty succulent chicken and the bright fresh herbs in the most utterly refreshing way. It makes any incredibly hot day much more bearable."- Eva Kosmas Flores, author of Adventures in Chicken"
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Ready In:
1hr 30mins




  • Preheat the oven to 375°F.
  • Coat the chicken with the 1 teaspoon olive oil, the oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and place on a baking sheet. Roast for about 1 hour, until the skin is golden and the chicken is cooked through. Let cool slightly. Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece, then cut into roughly 1-inch cubes. Set aside.
  • Bring the stock, water, bulgur, lemon zest, and 1/4 teaspoon of the remaining salt to a boil in a medium saucepan over medium heat. Cover, reduce the heat to low, and simmer until the bulgur absorbs the liquid, 12 to 15 minutes. Fluff lightly with a fork and set aside.
  • In a small bowl, whisk together the lemon juice with the remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Set the dressing aside.
  • In a large bowl, toss together the chicken, bulgur, lemon dressing, tomatoes, parsley, mint, green onions, and garlic until evenly dispersed. Serve immediately.
  • Recipe courtesy of Adventures in Chicken by Eva Kosmas Flores. Get the book here:

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