Tabbouleh with Chicken and Red Pepper

Yield: 4 servings (serving size: 1 1/4 cups)


  • 1/2  cup  uncooked bulgur
  • 1/2  cup  boiling water
  • 1 1/2  cups  diced plum tomato
  • 3/4  cup  shredded cooked chicken breast
  • 3/4  cup  minced fresh flat-leaf parsley
  • 1/2  cup  finely chopped red bell pepper
  • 1/2  cup  diced English cucumber
  • 1/4  cup  minced fresh mint
  • 1 1/2  tablespoons  fresh lemon juice
  • 1  tablespoon  extra-virgin olive oil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper


1. Combine bulgur and 1/2 cup boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain well; return bulgur to bowl. Cool.

2. Add tomato and remaining ingredients; toss well.

Nutritional Information

Calories: 150
Fat: 4.7g (sat 0.8g,mono 2.9g,poly 0.7g)
Protein: 11.2g
Carbohydrate: 16.9g
Fiber: 4.5g
Cholesterol: 22mg
Iron: 1.6mg
Sodium: 326mg
Calcium: 33mg


Via Cooking Light


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