Mediterranean Tabbouleh Salad With Chicken Recipes

MEDITERRANEAN TABBOULEH

Steps:

• Place bulgur in a large bowl. Stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed., Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with 1/2 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Drain bulgur well; transfer to a large serving bowl. Stir in the shrimp, tomatoes, cucumber, onion, green onions, parsley and cilantro. Squeeze softened garlic into a small bowl and mash. Whisk in the lemon juice, salt, pepper and remaining oil; drizzle over salad. Toss to coat. Chill until serving.

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

MEDITERRANEAN TABBOULEH SALAD

Steps:

• Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
• In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.

CHICKEN WITH TABBOULEH

Steps:

• Preheat the oven to 350 degrees 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 with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
• Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
• Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

CHICKEN TABBOULEH SALAD

Steps:

• In 3-quart saucepan, heat broth to boiling. Stir in chicken. Cook over medium heat 10 to 15 minutes or until chicken is no longer pink in center.
• Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
• In large bowl, mix chicken mixture and all remaining salad ingredients. In tightly covered container, shake all dressing ingredients until well blended. Add to salad; toss to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours to blend flavors.

CHICKEN AND TABBOULEH SALAD

Steps:

• Arrange salad greens on a large platter. Toss together tabbouleh salad and mint. Spoon over greens. Remove bones from chicken breasts; cut meat into 1/4-inch-thick slices. Arrange chicken pieces over tabbouleh mixture. Shake dressing; drizzle over salad. Makes 3 servings.

MEDITERRANEAN TABBOULEH SALAD

Steps:

• Chop parsley, seed and dice cucumber, Add to a large mixing bowl or salad bowl.
• Heat olive oil a wok, or wide pan with high sides, over medium high heat. Add onions, garlic, and zucchini, cook until onions start to turn translucent.
• Add broth to wok, bring to a boil, add bulgur, remove from heat and allow to stand, covered for 7-10 minutes, until liquid is absorbed. Drain any excess liquid, and add vinegar.
• Allow wheat mixture to cool slightly, mix with cucumber and parsley. Salt and pepper to taste. Chill for at least one hour, or overnight.
• Roughly chop tomatoes and stir into tabbouleh just before serving. Do not add tomatoes before chilling, as refrigeration makes tomatoes bland and mealy.
• Mix plain yogurt and black olive tapenade together. You should have a nice salad dressing consistency. If your yogurt is very thick, you may need to add a little water or milk.
• Tear romaine leaves into bite size, and divide onto plates. Drizzle with a little more oil and vinegar if desired. Place a generous scoop of tabbouleh on top of romaine, and top with yogurt/tapenade mixture.