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Tabbouleh with Chicken and Red Pepper Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Tabbouleh with Chicken and Red Pepper Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Tabbouleh with Chicken and Red Pepper. 

Use rotisserie or leftover chicken for this dish, if you like. If you’re making the mixture a few hours or more in advance, store the cucumber and tomato separately and add them close to serving time to keep the salad at its best. Serve with Lemony Hummus with Spicy Whole-Wheat Pita Chips for a flavorful, Middle East–themed light lunch.

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.

Marcia Whyte Smart, Cooking Light
MARCH 2009

More Middle Eastern Food Recipes: 

Seared Strip Steak with Lemony Couscous Tabbouleh Recipe 
Grape Leaves with Pomegranate Molasses
Homemade Cheese
Chicken Drumsticks and Peanuts
Chicken skewers with hommus
Sirloin and Vegetable Kebabs     

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