Tabbouleh with Meat
Yield
5 servingsPrep
20 minCook
0 minReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chicken
cubed, cooked |
|
| ⅓ | cup |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
garlic cloves
|
|
| 1 | cup |
cracked wheat (bulgur)
|
|
| ½ | cup |
carrots
|
|
| ¼ | cup |
green bell peppers
|
|
| 1 ¼ | cups |
cucumbers
chopped |
|
| ⅓ | cup |
vegetable oil
|
|
| 2 | teaspoons |
mint leaves
dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | cups |
water
boiling |
|
| ½ | cup |
celery
|
|
| ½ | cup |
parsley leaves
|
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 2 | each |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chicken
cubed, cooked |
|
| 79 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 2 | each |
garlic cloves
|
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 118 | ml |
carrots
|
|
| 59 | ml |
green bell peppers
|
|
| 296 | ml |
cucumbers
chopped |
|
| 79 | ml |
vegetable oil
|
|
| 1E+1 | ml |
mint leaves
dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 473 | ml |
water
boiling |
|
| 118 | ml |
celery
|
|
| 118 | ml |
parsley leaves
|
|
| 59 | ml |
scallions, spring or green onions
|
|
| 2 | each |
tomatoes
chopped |
|
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.
