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!
Tabouleh with Chicken and Red Pepper from
Cooking Light March 2009
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!
5 comments:
Well, first of all it's a 'light' recipe. It doesn't look like it has as much dressing as you'd expect (since there is less oil to keep it light, there is less lemon juice).
Second of all, isn't mint traditional in this?
Although I'm familiar with this salad, I've honestly never had it.
Paula - Yes, admittedly, I left the mint out because I didn't want to buy it...being a bit cheap! The lemon was actually very obvious...maybe it was the decrease in oil. I really think that, though it wouldn't be very authentic, adding the cheese (goat or feta) would make it better!
Glad you liked it. It's something I've never tried before.
This recipe looks really nice. I love the idea of adding chicken to make it a complete meal!
I learned a trick for making traditional tabouleh which is really good. Instead of soaking it in just water, you soak it in 3/4 water, 1/4 lemon juice. It makes the flavor much stronger and lemon-ier. You might also add a diced scallion.
Hmmm maybe a bit more lemon juice? It sounds like a great lunch recipe though! And I think feta or goat cheese would be excellent in it. Traditional or not.
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