Quick & Easy

Warm chicken tabbouleh stir-fry

Tabbouleh is a traditional Lebanese salad made with a great deal of chopped flat-leaf parsley and varying amounts of burghul, green onion, mint, olive oil and lemon juice.
Warm chicken tabbouleh stir-fry



1.Place burghul in small bowl; cover with boiling water. Stand 15 minutes; drain. Using hands, squeeze out as much excess water as possible.
2.Meanwhile, combine chicken, garlic, a quarter of the juice and 1 tablespoon of the oil in medium bowl; stand 5 minutes. Drain; discard marinade.
3.Heat 1 tablespoon of the oil in wok; stir-fry chicken mixture, in batches, until chicken is browned all over and cooked through. Cover to keep warm.
4.Place burghul with tomato and onion in wok; stir-fry until onion softens. Remove from heat. Add chicken mixture, parsley, mint, remaining juice and oil; toss gently to combine.

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