Wednesday, October 14, 2009
Chicken & chickpea tabouli salad recipe
Bring a taste of the Middle East to your Christmas table with this deliciously nutty-tasting side dish.
Cooking Time 15 minutes
Ingredients (serves 4)
90g (1/2 cup) burghul
250ml (1 cup) boiling water
2 tsp olive oil
3 (about 600g) single chicken breast fillets, excess fat trimmed
1 x 400g can chickpeas, rinsed, drained
1 bunch fresh mint, leaves picked, coarsely chopped
1 bunch fresh continental parsley, leaves picked, coarsely chopped
3 ripe tomatoes, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125ml (1/2 cup) fresh lemon juice
Lebanese bread, to serve
1. Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.
2. Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
3. Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.
Good Taste - December 2006, Page 37
Recipe by Michelle Southan
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