email this pageTabbouleh with Chicken and Corn
Mark Boughton
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Tabbouleh, the lemony Middle Eastern bulgur salad with fresh mint and lots of chopped parsley, is transformed into a main dish with chicken and corn. Store-bought or leftover cooked chicken works fine.
Ingredients
Ingredients
3/4 cup bulgur
Boiling water
1 1/2 cups (about 8 ounces) cubed cooked boneless, skinless chicken breast
1 cup fresh cooked corn kernels
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
3/4 teaspoon salt
Coarsely ground black pepper
Instructions
Boiling water
1 1/2 cups (about 8 ounces) cubed cooked boneless, skinless chicken breast
1 cup fresh cooked corn kernels
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
3/4 teaspoon salt
Coarsely ground black pepper
1. Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Cover and let stand 20 minutes or until bulgur is softened. Transfer to a strainer and press down with a spoon to remove water.
2. Return bulgur to bowl and add chicken, corn, parsley and mint.
3. Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently. Serves 4.
Recipe by Jean Kressy.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Nutritional Information
2. Return bulgur to bowl and add chicken, corn, parsley and mint.
3. Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently. Serves 4.
Recipe by Jean Kressy.
For wines to serve with this dish, go to: http://www.relishmag.com/wine/26100.html
Per serving: 280 calories, 10g fat, 21g prot., 29g carbs., 7g fiber, 505mg sodium.
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