- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Ina Garten adds chunks of roasted chicken to her tabbouleh to make it extra satisfying. The dish is loaded with fresh herbs, cherry tomatoes, and crisp cucumber.
Ingredient:
- 1 cup medium-grade bulgur (6 ounces)
- 1 1/2 cups boiling water
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 2 chicken breast halves on the bone (about 1/2 pound each)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
- Freshly ground black pepper
- 1 cup finely chopped scallions (1 bunch)
- 2/3 cup finely chopped flat-leaf parsley (1 bunch)
- 2/3 cup finely chopped mint (1 bunch)
- 1 European seedless cucumber, halved lengthwise and cut into 1/3 -inch dice
- 1 pint cherry tomatoes, halved lengthwise
