Tabbouleh with Meat
Submitted by rea
Lebanese bulgur wheat salad with marinated chicken, fresh herbs, and crisp vegetables. This protein-packed tabbouleh makes a hearty, healthy main dish bursting with lemon, mint, and garlic.
YIELD
5 servingsPREP
20 minCOOK
0 minREADY
4 hrsThis isn’t your typical parsley-heavy tabbouleh. Adding tender marinated chicken turns the classic Lebanese side into a satisfying main course that’s still light and refreshing.
The bulgur soaks up all that bright lemon juice and fragrant mint while it chills, getting plumper and more flavorful by the hour. Meanwhile, the chicken bathes in garlic, lemon, and mint, picking up those same vibrant notes.
When you toss everything together with crunchy cucumbers, sweet carrots, crisp celery, and juicy tomatoes, you get this beautiful harmony of textures and flavors.
Chef Tips
- Marinate the chicken for at least 30 minutes (longer is better) for maximum flavor
- Squeeze out all excess water from the bulgur or your salad will be soggy
- Add cucumbers and tomatoes right before serving so they stay crisp
- The 3-5 hour chill time isn’t optional; it lets the bulgur absorb all those bright flavors
- Serve cold or at room temperature for best flavor
Ingredients
Directions
Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat.
Marinate 30 minutes.
Pour water over bulgur and soak 20 minutes.
Drain and squeeze out excess water.
Add remaining ingredients except cucumber and tomato and chill for 3 to 5 hours.
Add rest before serving.
Comments
Hello this is very good 9.5/10