Chicken tabbouleh

  • 20 mins cooking
  • Serves 4
  • Print


Chicken tabbouleh
  • 1 cup (160g) burghul
  • 600 gram chicken breast fillets, sliced thickly
  • 4 medium_piece (600g) tomatoes, chopped finely
  • 2 (260g) lebanese cucumbers, seeded, chopped finely
  • 4 green onions, sliced thinly
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup (60ml) lemon juice
  • 1 clove garlic, crushed
  • 1/2 cup (140g) skim-milk yogurt
  • 1 lemon, cut into wedges


Chicken tabbouleh
  • 1
    Dry-fry burghul in a large frying pan over medium heat, stirring, about 2 minutes or until browned lightly. Transfer to a medium heatproof bowl. Cover burghul with boiling water, stand about 10 minutes or until burghul is tender. Drain burghul, squeeze out excess liquid, return burghul to bowl.
  • 2
    Cook chicken in same heated pan, over medium heat, until browned both sides and cooked through.
  • 3
    Stir tomato, cucumber, onion, parsley, juice and garlic into burghul. Serve tabbouleh with chicken, yogurt and lemon wedges.


You can buy prepared tabbouleh, if you like. Burghul is also known as bulghur wheat; you can use couscous instead of the burghul in this recipe.

More From Women's Weekly Food