Chicken Tabouli Salad

1½ cups boiling Water

1 cup bulgur wheat

¼ cup freshly squeezed Lemon Juice 2 lemons

Virgin Olive Oil

2 free  range organic chicken breasts

1 cup minced spring onions white and green parts (1 bunch)

1 cup chopped fresh Mint leaf 2 bunches

1 cup chopped fresh Flat-leaf parsley 1 bunch

1 Lebanese type  Cucumber unpeeled, halved lengthwise, seeded, and medium-diced

2 cups halved Cherry Tomatoes

Pinch Rock or Sea Salt

freshly ground black pepper

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Preheat the oven to 180°C  (approx 350°F).  In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir.  Cover the bowl and allow the bulgur to stand at room temperature for about 1 hour (or prepare the day before).


Place the chicken breast on a baking sheet and rub with olive oil. Sprinkle with a pinch of salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.


Cut the chicken into medium dices and add to the tabouleh. Add the scallions, mint, parsley, cucumber, tomatoes, pinch of salt and pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavours will improve as it sits.

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