Bulgur taboule with chicken and herbs

Name: Bulgur taboule with chicken and herbs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Bulgur; 7-10 Tbsp Salt; 1/2 (approx. 280 g) Cucumber; 200 g cherry tomatoes; 1 collar Radishes; 300 g cooked chicken; 1/2 small pot of coriander; 4 stalks of chives; 5 Stem(s) Mint; 4 Spring onions; 100 g Raisins; 2 Lemons; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Bulgur
7-10 Tbsp Salt
1/2 (approx. 280 g) Cucumber
200 g cherry tomatoes
1 collar Radishes
300 g cooked chicken
1/2 small pot of coriander
4 stalks of chives
5 Stem(s) Mint
4 Spring onions
100 g Raisins
2 Lemons
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper

Directions

1
Put Bulgur in a sieve, rinse cold and drain. Bring to the boil with 300 ml salted water and let it swell for about 7 minutes at low heat in an open pot. Let cool down.
2
Wash, clean and drain the cucumber and radishes. Dice cucumber. Cut the radishes into slices. Wash and halve the tomatoes. Dice chicken meat. Wash coriander and mint, shake dry.
3
Pluck the leaves and chop them finely, except for a little to garnish. Wash the chives, shake dry and cut into small rolls. Clean and wash spring onions and cut into rings. Mix all prepared ingredients and raisins in a bowl.
4
Halve the lemons, squeeze the juice. Mix herbs and lemon juice. Add oil and season with salt, pepper and sugar. Fold the vinaigrette into the salad. Arrange salad and garnish with the remaining herbs.