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Tabbouleh With A Twist

Lebanese.Chef's picture
Ingredients
  Bulgur/Cracked wheat 1⁄2 Cup (8 tbs)
  Oil 2 Tablespoon
  Ground chicken 3 Ounce (100 Grams)
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cinnamon powder 1⁄2 Teaspoon
  Minced onions 1⁄2 Cup (8 tbs)
  Pine nuts/Walnuts 1⁄4 Cup (4 tbs)
  Finely chopped tomato 1⁄2 Cup (8 tbs)
  Finely chopped cucumber 1⁄2 Cup (8 tbs)
  Finely chopped parsley 1⁄4 Cup (4 tbs) (Coriander/Cilantro)
  Finely chopped mint leaves 1⁄4 Cup (4 tbs)
  Finely chopped green onions 1⁄4 Cup (4 tbs)
Directions

Place the bulgur in a large bowl and pour in enough hot water to cover generously.
Let it stand until the grains soften, about 15 minutes.
Drain well in a fine mesh strainer, pressing out excess water.
Set aside.
In a frying pan, heat 2 tbsp oil over medium high heat.
Add the chicken mince.
Cook, stirring, until no longer pink, about 4 minutes.
Add cumin, salt, pepper, and cinnamon.
Cook, stirring, for half a minute.
Add the onions.
Saute until soft, about 3 minutes.
Add the pinenuts (chilgoze) and cook until lightly roasted.
Remove from the heat and let it cool slightly.
Place the mince mixture into a bowl.
Add the bulgur and the remaining ingredients.
Toss to combine.
Adjust the seasoning to taste.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Ingredient: 
Chicken

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