My first brief return to cooking started last week with a simple tabouleh salad for lunch. Unfortunately, I left it at home one day and when I pulled it out yesterday to take to lunch today, the peppers had begun to mold. However, the days I did eat it, I enjoyed it. The chicken gives it a nice fullness. I must say, though, there was still something missing. I think adding some goat cheese would help...though that still wouldn't make it quite like "real" tabouleh. This just doesn't have the strength of taste...something missing in the seasoning. Any ideas?! Coming soon...an old childhood favorite!
1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced pulm tomatoes
3/4 cup (I used 1 full cup) shredded, cooked chicken
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Combine the bulgur and boiling water. Cover and let sit for 15 minutes or until bulgur is tender. Allow to cool. Drain if needed. Add all remaining ingredients and toss well. Enjoy!