Name: Warm chicken tabbouleh
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (160g) burghul; 500 gram chicken tenderloins, sliced thinly; 2 clove garlic, crushed; 3/4 cup (180ml) lemon juice; 1/4 cup (60ml) olive oil; 250 gram cherry tomatoes, halved; 4 green onions, chopped coarsely; 1 cup coarsely chopped fresh flat-leaf parsley; 1 cup coarsely chopped fresh mint

Warm chicken tabbouleh

Tabbouleh is a Levantine vegetarian dish traditionally made of tomatoes and finely chopped parsley.

Ingredients

1 cup (160g) burghul

500 gram chicken tenderloins, sliced thinly

2 clove garlic, crushed

3/4 cup (180ml) lemon juice

1/4 cup (60ml) olive oil

250 gram cherry tomatoes, halved

4 green onions, chopped coarsely

1 cup coarsely chopped fresh flat-leaf parsley

1 cup coarsely chopped fresh mint

Method

1.Place burghul in small bowl, cover with boiling water; stand 15 minutes, drain. Squeeze out as much excess water as possible.

2.Meanwhile, combine chicken, garlic, a quarter of the juice and 1 tablespoon of the oil in medium bowl; stand 5 minutes. Drain; discard marinade.

3.Heat 1 tablespoon of the oil in wok; stir-fry chicken mixture, in batches, until chicken is browned and cooked through. Cover to keep warm.

4.Place burghul, tomato and onion in wok. Stir-fry until onion softens. Remove from heat; add chicken mixture, parsley, mint, remaining juice and remaining oil, toss gently to combine.

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Ingredients

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