Ingredients
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1 1/2 cups boiling water (or chicken broth)
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1 cup Bulgar wheat
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1/4 cup fresh lemon juice (2 lemons)
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olive oil
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kosher salt
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2 chicken breasts, bone in, skin on
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fresh ground black pepper
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1 cup chopped fresh flat leaf parsley
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1 cup chopped fresh mint leaves
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1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
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2 cups halved cherry tomatoes
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1 cup minced scallion, white and green parts (1 bunch)
Instructions
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.