Tabbouleh Potato Bowl | Michigan Potatoes

Ingredients

• 1/2 cup fine bulger (2 cups cooked)
• 1 cup water
• 3 Tbsp fresh lemon juice
• 1 garlic clove, grated
• 2 cups curly parsley, finely chopped
• 1/2 cup mint, finely chopped
• 2 Tbsp green onions, chopped
• 1 cup English cucumber, diced
• 1 cup tomatoes, cored and diced
• 1/2 tsp allspice
• 1 pound small yellow potatoes
• 1 Tbsp neutral oil
• 1 Tbsp za'atar
• salt and pepper, to taste
• Shredded chicken (optional)