Warm chicken tabbouleh
Warm chicken adds a flavorful twist to traditional tabbouleh, perfect for a quick and easy meal. Serves 4 | Women's Weekly Food
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Cooking tools:
- Wok
- Citrus press
- Stove
- Kettle
- Mixing bowl
- Colander
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 1 cup (160g) burghul
- 500 grams chicken tenderloins, sliced thinly
- 2 cloves garlic, crushed
- 3/4 cup (180ml) lemon juice
- 1/4 cup (60ml) olive oil
- 250 grams cherry tomatoes, halved
- 4 green onions, chopped coarsely
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1 cup coarsely chopped fresh mint
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