I love tabbouleh. It's one of my favorite summer dishes to make since we grow 90% of the ingredients.
But it's one of those things that I don't get very often because The Spouse has A Thing about cold salads (other than, well, salad). He won't eat pasta salad or anything along those lines. Tabbouleh falls into that - if I convince him to eat it, he heats it up. As he indulges some of my more bizarre food eccentricities (like my dislike of almost all fruit), I don't complain about this one.
So, while hunting for new dinner ideas, I found this recipe and decided I'd just make it "hot". The directions for the bulgar don't work (at least they didn't with mine), so follow what I suggest below (which DID work). If I were to adjust anything, I would add more feta and a bit more bulgar.
Chicken and Feta Tabbouleh
1 cup uncooked bulgar (like bob's red mill)
1 cup water
2 chicken breasts, chopped up
1 cup tomato, chopped (about 4 med. roma)
1 english cucumber, chopped
1/2 cup minced parsley
1/2 cup crumbled feta
1/3 cup green onions
1/4 cup minced mint
2 tbsp fresh lemon juice
1 tbsp olive oil
1 clove garlic
1/2 tsp salt
1/2 tsp cumin
1/4 tsp fresh ground black pepper
Bring water to a boil in a medium pot. Add bulgar, stir, remove from heat and cover until water is absorbed, about 15 minutes.
Broil chicken breasts until done, about 15 minutes, turning halfway thru. While chicken breasts are cooking, combine remaining ingredients and chopped chicken breasts and stir to combine. Stir in bulgar and serve.