Advertisement

Chicken tabbouleh salad

Time 15 minutes
Yields Serves 4
Chicken tabbouleh salad
1

In a large bowl, toss together the bulgur pilaf, parsley, currants, lemon juice, green onions, salt and pepper to taste and the chicken.

2

Toast the pine nuts in a dry skillet over medium heat until golden, stirring occasionally, about 5 minutes. Keep an eye on them so they don’t burn.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.