“Arabian Nights” Tabbouleh Salad with Chicken, Feta & Marigold Petals
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| Serves | 4 to 6 |
| Prep time | 20 minutes |
| Meal type | Lunch, Main Dish, Salad, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party, Formal Party |
| Region | Moroccan |
| By author | Karen S Burns-Booth |
A delectable way to use up leftover cooked chicken, this tabbouleh salad has bags of flavour and is easy to make as well as being very healthy. If you are a vegetarian, just omit the chicken and add cooked peppers or other cooked vegetables. Perfect for picnics, the school and office lunch box as well as a late night snack!
Ingredients
- 50g bulgur wheat
- 100mls boiling water
- 3 tablespoons olive oil
- juice of half a lemon
- small bunch of fresh mint leaves, finely chopped (reserve some for a garnish)
- small bunch of fresh flat leaf parsley, finely chopped
- 2 spring onions, finely diced
- sea salt
- 125g cooked chicken, cut into small pieces
- 125g Feta cheese, cut into small chunks or crumbled
- 12 to 16 cherry tomatoes, halved
- 25g flaked almonds, toasted (I pan-fry mine over a low heat for about 2 minutes stirring all the time)
- marigold petals (to garnish)
Note
A delectable way to use up leftover cooked chicken, this tabbouleh salad has bags of flavour and is easy to make as well as being very healthy. If you are a vegetarian, just omit the chicken and add cooked peppers or other cooked vegetables. Perfect for picnics, the school and office lunch box as well as a late night snack!
Directions
| Step 1 | Place the bulgur wheat in a bowl and pour the boiling water over, cover the bowl and allow to absorb the water (until soft) for about 20 to 30 minutes. |
| Step 2 | Add the olive oil, lemon juice, chopped mint and parsley, chopped spring onions and salt to taste, mix well and place in the fridge until you need to serve it. |
| Step 3 | Just before serving, add the chicken, feta cheese and tomatoes and gently mix through. Arrange the tabbouleh salad on a serving platter and scatter the toasted almond flakes over the top before garnishing with fresh mint leaves and marigold petals . |
| Step 4 | Can be taken to work (or on a picnic) in a sealed lunch box, keep in the fridge until you need to eat it. Serve with pita bread. |
