Orange Chicken Tabbouleh

Orange Chicken Tabbouleh

1 1/2 cups boiling water
3/4 cup bulgur
2 oranges
1 1/2 cups cubed cooked chicken
2 cups chopped seeded cucumber
2 tablespoons snipped fresh parsley
2 tablespoons chopped green onion
1 tablespoon snipped fresh mint–or 1 teaspoon dried mint — crushed
1 tablespoon olive oil-or salad oil
1/2 teaspoon salt
romaine leaves

Pour boiling water over bulgur in a medium mixing bowl. Let stand 30 minutes. Drain excess liquid.

Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Section oranges over a bowl to catch juice. Cover and chill orange sections till serving time. Measure and reserve 1/4 cup orange juice.

Stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt in a large mixing bowl.

Cover and chill the mixture for 4 to 24 hours, stirring occasionally.

Just before serving, fold in orange sections. Serve on romaine-lined plates.

Makes 4 servings.

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