Lemony Tabbouleh with Rotisserie Chicken

Active: 15 minutes

Total: 15 minutes

Yield: Serves 4

Ingredients

1 cup uncooked bulgar wheat

3 tablespoons extra-virgin olive oil

1/2 teaspoon lemon zest

1/4 cup fresh lemon juice (from 2 lemons)

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

1 cup diced tomato (from 1 large tomato)

1 cup quartered and sliced English cucumber (from 1 small cucumber)

1/3 cup finely chopped fresh flat-leaf parsely

1/4 cup sliced scallions (from 2 scallions)

1/4 cup finely chopped fresh mint

6 ounces cooked boneless, skinless chicken breast (from a rotisserie bird or not), roughly chopped ( or replace with salmon or trout)

3 tablespoons pine nuts, toasted

Preparation

1. Prepare bulgur according to package directions, omitting salt and fat. Spread out on a baking sheet; let stand until completely cool, 5 to 10 minutes.

2. Whisk together oil, lemon zest, lemon juice, pepper and salt in a medium bowl. Add tomato, cucumber, parsley, scallions and mint; toss to combine. Add bulgur and chicken; toss to combine. Sprinkle with pine nuts.