I don’t want to jinx it but the sun has been out today in London. So I’ve gone the whole hog and rustled up this Middle Eastern Tabbouleh with an English twist. Tabbouleh always means an explosion of flavours. The bulgur wheat does an incredible job of soaking up every single one too. I’ve gone with mint, coriander, olive oil and lemon juice as the basis for mine. You can throw in basil, garlic and even parsley if you like.
Grilled chicken is such a simple way of cooking chicken with hardly any effort. The biggest error people make when cooking it is leaving it on too long. If you over do it, it will be incredibly dry and unappealing. So if you don’t like grilled chicken, this may be the reason why! It’s also very easy to add a touch more flavour, I love the rosemary and chicken combination, with a splash of olive oil, salt & pepper to hold in the flavour. Yummy.
If you’re vegetarian or vegan, tabbouleh without the chicken is still a sumptuous, summery salad to enjoy!
Tip – The tabbouleh will last for 5-7 days in the fridge if you add the lemon juice just before eating, rather then when you make the whole batch. Don’t freeze it though as it will be VERY watery when it defrosts.