Chicken Tabbouleh

  • 3 cups water
  • 1 cup #3 coarse bulgur wheat
  • 3 cups boneless, skinless chicken breast (cooked and cubed)
  • 1 cup fresh parsley (chopped)
  • 1 cup scallions (chopped)
  • 1/3 cup dried currants
  • 1/4 cup frozen orange juice concentrate
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper (or to taste)
  • 1/4 tsp. salt (or to taste)
  • 1/4 tsp. freshly ground black pepper (or to taste)
  1. In a saucepan, bring water to a boil. Add bulgur and remove from heat. Let stand until most of the water is absorbed, about 20 to 30 minutes.
  2. Drain bulgur well, squeezing out excess moisture. Transfer to a bowl. Add chicken, parlsey, scallions and currants.
  3. In a small bowl, whisk orange-juice concentrate, lemon juice, oil, cumin and cayenne until blended. Season with salt and pepper. Toss with bulgur mixture. Adjust seasoning with salt and pepper and serve.
  4. For a quick meal, serve with tomato wedges and toasted pita bread.

Nutrition facts (per serving): 243 calories, 46 mg cholesterol, 4 g fat, 65 mg sodium. Adapted from Tavolo, Inc. recipe.