Tabouleh with Grilled Chicken

The first time I had this dish was in a Lebanese restaurant in Libya, and from the first bite I was hooked. Tabouleh is a very refreshing summer salad and goes with almost any grilled meat. It can also be served as part of a meze table or in pita bread. I used Joe's 'Hot and Spicy Chicken Fillets', which to me are tasty rather than spicy, but each to their own. I love Joe's meat, and although it is no longer officially Slimming World approved, you can work out the syns (or rather lack of) on his website. I order their marinated meat and sausages in bulk and keep in my freezer. 

 

Serves 2

Syn Free on Extra Easy

1 cup bulghur wheat

juice of 1 lemon

½ bunch fresh mint, finely chopped

½ bunch flat leaf parsley, finely chopped

2 large tomatoes

1 small onion

salt and freshly ground black pepper

Grilled chicken to serve

Put the bulghur wheat in a large bowl and add the lemon juice and a couple of tablespoons of boiling water. Leave to soak for 30 minutes, adding more water if necessary if it feels too dry, although you don't want it soggy either.

De-seed and finely chop the tomatoes, catching any juices and add to the wheat. Peel and finely chop the onion. Finally add the herbs, making sure the wheat is cold by this stage as the mint will discolour on contact with anything hot. Season well to taste and serve with the grilled meat.