This simple recipe is all prep. In fact, if you don't want to cook a single thing all you have to do is substitute the chicken I use with a store-bought rotisserie chicken. This would leave you with only having to heat a cup of water to a boil, remove from heat and add the bulgar wheat to thicken. Beyond that, all you have to do is chop, chop some more and keep chopping until you finish a few simple dashes of spice and some crumbled feta cheese. Easy.
The best part is that this meal is really, really good. It's the perfect summer meal or dieting meal. There is so little to it that all you have to do is make sure you wrote down all the ingredients before making a trip to the market.
Here is the recipe using boneless-skinless chicken breasts. Like I said above you could substitute the chicken with a rotisserie store-bought and avoid cooking altogether.
Chicken and Feta Tabbouleh
Serves 4
3/4 cup uncooked bulgar
1 cup boiling water
2 cups shredded chicken breast, skinless boneless
1 cup chopped plum tomato
1 cup chopped cucumber
3/4 cup chopped fresh parsley
1/2 cup (2 oz) crumbled feta cheese
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon bottled minced garlic (or 2 chopped cloves)
1/2 teaspons ground pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
Place bulgar in a medium bowl; cover with 1 cup of boiling water. Let stand for 15 mintues or until liquid is absorbed.
Slice chicken into bit-sized chunks and saute in a pan with 1 tablespoon olive oil over medium-high heat cooking and turning for about 8 mintues. Remove from pan and set aside.
Combine remaining ingredients in a large bowl. Add bulgar to mixture and toss gently to combine. Spoon out mixture on plates and top with chicken.
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