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Tabbouleh is a Lebanese dish that relies on plenty of fresh parsley and just a hint of mint. Here, we add pan-seared chicken to transform this tabbouleh recipe into a heartier meal.

Source: Diabetic Living Magazine, Spring 2020


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine bulgur and water in a medium saucepan. Bring to a simmer. Cover and cook on low heat until tender, 10 to 12 minutes. Drain and rinse under cold water. Transfer to a large bowl.

  • Meanwhile, heat 2 Tbsp. oil in a large skillet over medium-high heat. Add chicken, garlic powder, and 1/2 tsp. salt. Cook, stirring occasionally, until the chicken is cooked through and just browned, 6 minutes. Let cool slightly.

  • Add the chicken and any juices from the skillet to the bowl with the bulgur. Add tomatoes, scallions, parsley, and mint; stir to combine. Whisk lemon juice and the remaining 4 Tbsp. oil and 1/2 tsp. salt in a small bowl. Add to the bulgur mixture and stir to combine.


To make ahead: Prepare bulgur (Step 1) and refrigerate for up to 1 day.

Tip: Bulgur is made by parboiling, drying, and coarsely grinding wheat berries. Look for it in the natural-foods section of large supermarkets, near other grains.

Nutrition Facts

1 1/3 cups
312 calories; protein 20g; carbohydrates 25g; dietary fiber 5g; sugars 3g; fat 16g; saturated fat 2g; cholesterol 42mg; potassium 619mg; sodium 449mg.