Try this chicken bulgur salad with a hint of curry from


  • 1 cup #3 coarse bulgur
  • 2 cups chicken stock
  • 1 cup cooked chicken pieces
  • 1/2 cup chopped parsley
  • 1 onion, chopped finely
  • 1 yellow pepper chopped finely
  • 1 tsp curry powder
  • 2 spring onion, chopped finely
  • 1 tomato, chopped finely, drained
  • 1 tsp oil
  • Salt to taste
  • 1/4 cup grated cheese
  • 1 cup Italian dressing with olive oil
  • 1 tsp dry mustard

Roast the bulgur wheat for 3-4 min on medium flame

Heat oil in a pan, fry onion till transparent
Add roasted bulgur and simmer for 2 min
Add chicken stock and bring it to boil
Cover tightly with lid and remove from fire
Let it stand for 1 hour
When cool, remove any excess water
Mix mustard with the dressing and add all the ingredients to the bulgur except dressing and cheese
Toss it with dressing and refrigerate or serve warm

Top with grated cheese just before serving