Tabbouleh Trick

by Jean Kressy

Relish the American Table is a weekly column that appears in newspapers across the country.

Tabbouleh with chicken and corn was an idea that came to us in the supermarket. Somewhere between the barbecued chicken and the bushels of fresh corn, the thought of turning a traditional Middle Eastern tabbouleh into a main dish bulgur and chicken salad began taking shape. And by the time we got back to our kitchen, the recipe had fallen into place.

Tabbouleh, supposedly from the Arabic word tabil, meaning “spice,” probably originated in Lebanon. Although the recipe depends on who is doing the cooking, tabbouleh is generally made with a variety of sweet and peppery spices. In addition to the seasonings, a classic tabbouleh has lots of hand-chopped parsley and mint, a scattering of fresh vegetables, a lemony dressing and a small amount of bulgur. “Tabbouleh should be green,” says Mediterranean cooking expert Paula Wolfert. The bulgur, which is wheat that has been cooked, dried and cracked, is meant to absorb the juices from the vegetables.

In a Middle Eastern kitchen, tabbouleh might be spooned onto lettuce or cabbage leaves for a light lunch or served with other appetizers at the beginning of a meal. When eaten as an hors d’oeuvre, tabbouleh is typically scooped up with lettuce leaves or pita breads, which are served alongside.

Adding chicken and corn to a tabbouleh seasoned with parsley, mint and lemon juice makes a delicious entree salad. Garnished with tomatoes and cucumber and served with whole-grain bread, the dish is an attractive and satisfying variation of the real thing.

Tabbouleh 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

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

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

Per serving: 280 calories, 10g fat, 21g prot., 29g carbs., 7g fiber, 505mg sodium.