CHICKEN WITH TABBOULEH

CHICKEN WITH TABBOULEH image

Number Of Ingredients 12

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
EVOO
Kosher salt
1 small rotissere chicken
Freshly ground pepper
1 cup minced scallions, white and green parts (i bunch)
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded and medium-diced
2 cups halved cherry tomatoes

Steps:

In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup EVOO, and 1 1/2 tsp salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour. Remove the chicken meat from the bones and discard the skin. Shred the chicken meat and add it to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt and 1 tsp pepper. Season to tast and serve immediately or cover and refrigerate. The flavors will improve as it sits.