Recipe: Tabbouleh with Chicken - Another one for June

I thought I should look for some recipes that do not use the oven for you "hot" ladies. (Living in the hot zones that you are.)

TABBOULEH WITH CHICKEN
(Listed in magazine as a no cook dinner! (30 minutes)

Tabbouleh
1 cup uncooked bulgur wheat
1 large tomato diced (1 1/3 cups)
1 cup finely chopped flat-leaf parsley
1/2 cup each finely chopped mint and scallions
1/4 cup each fresh lemon juice and olive oil, preferrabley extra virgin
3/4 tsp salt
1/2 tsp freshly ground pepper
1 small head romaine lettuce
2 roast chicken breast halves (about 4 1/2 oz. each), purchased or leftover, bones removed.

June, if it is just your DH and you, you should consider a toaster oven. You could throw 2-4 chicken breasts (or any kind of meat, except for steak) in there and not heat your place up. I used to cook with it all the time. Great for toasting up your friend and mine, Garlic bread too.

Tabbouleh: Combine bulgur and 3 cups cold water (or save time and use boiling water and let the bulgur soak, covered only 20 minutes.) in a large bowl. Let soak until softened, 2 hours at room temperature or refridgerated overnight. Drain in a sieve; pat off excess moisture with paper towels. Return to bowl; stir in remaining ingredients.

To serve: Divide lettuce leaves among serving polates; top with tabbouleh. Slice chicken breasts; serve alongside.

Source: Woman's Day magazine 8/7/01