This recipe can be made with the chicken as a main course or without it for a salad or starter. The flavors will improve as it sits. Remember, fresh lemon juice is a must to get the best results.
Serves 6 to 8
1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Chicken breast, skinless and boneless (8 oz. or 250 grams)
Freshly ground black pepper
1/4 cup chopped fresh chives
3/4 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, halved lengthwise, seeded and medium-diced
1 1/2 cups halved cherry tomatoes
Preheat the oven to 350° F (180° C).
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. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.
Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle generously with salt and pepper. Roast for approximately 20-25 minutes, until just cooked. Set aside until cool enough to handle.
Cut the chicken into medium dice and add to the bulgur wheat. Add the chives, mint, cucumber, tomatoes and 1 teaspoon pepper. Taste and add additional seasoning as desired. Serve immediately or cover and refrigerate.
Note: Tabbouleh is a traditional Middle Eastern dish generally served with pita wedges.