I usually get into the same habits every week and eat the same thing for lunch almost everyday. In the recent Cooking Light Magazine (March 2009) there was a feature about Brown-Bag Lunch Alternatives. This alternative was one in the magazine that I new I would like just by reading the recipe. Jason thought it was just okay – he does not like parsley and lemon together all that much and prefers softer textures (the bulgur is very nutty). I personally like my food to be a little more work to eat, so this recipe was perfect for me. Traditionally tabbouleh contains mint, but I am just not a fan. It seems mint is the new craze (mojitos and tabbouleh to name just a few), but I just haven’t caught on. Regardless, this recipe could be tweaked many different ways to have many different flavors. I have made a similar salad in the past with berries, apples, and slivered almonds in it that was just delicious. If this recipe doesn’t look like your cup of tea, be creative and change it up a bit 🙂
Tabbouleh with Chicken and Red Pepper
From Cooking Light Magazine, March 2009
½ cup bulgur, uncooked
½ cup boiling water
1 ½ cup diced grape tomatoes
1 cup shredded cooked chicken breast
¾ cup minced fresh parsley
½ cup finely chopped red pepper
½ cup diced Cucumber, seeded
1 ½ tbsp fresh lemon juice
1 tbsp olive oil
½ tsp salt
¼ tsp pepper
*The recipe also called for 1/4 cup minced fresh mint – I do not like mint, so I omitted it.
- Combine bulgur and ½ cup boiling water in a large bowl. Cover and let stand for 15 minute, or until the bulgur is tender. Drain any excess water.
- Add tomato and remaining ingredients. Toss well. Refrigerate for at least an hour. Serve chilled.