Orange Chicken Tabbouleh Recipe

Ingredients
<br>- 1 1/2 cups boiling water
<br>- 3/4 cup bulgur
<br>- 2 oranges
<br>- 1 1/2 cups cubed cooked chicken or turkey
<br>- 2 cups chopped seeded cucumber
<br>- 2 tablespoons snipped fresh parsley
<br>- 2 tablespoons chopped green onions
<br>- 1 tablespoon snipped fresh mint
<br>- 1 tablespoon olive oil or salad oil
<br>- 1/2 teaspoon salt
<br>- romaine lettuce leaves
<br><p></p>Directions
<br>step 1: In a medium mixing bowl pour boiling water over bulgur. Let stand 30 minutes. Drain off excess liquid.
<br>step 2: Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Peel and section oranges over a bowl to catch juice. Cover and chill orange sections until serving time. Measure and reserve 1/4 cup orange juice.
<br>step 3: In a large mixing bowl stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt.
<br>step 4: Cover and chill 4 to 24 hours, stirring occasionally.
<br>step 5: Just before serving, fold in orange sections. Serve on lettuce-lined plates.
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Ingredients
- 1 1/2 cups boiling water
- 3/4 cup bulgur
- 2 oranges
- 1 1/2 cups cubed cooked chicken or turkey
- 2 cups chopped seeded cucumber
- 2 tablespoons snipped fresh parsley
- 2 tablespoons chopped green onions
- 1 tablespoon snipped fresh mint
- 1 tablespoon olive oil or salad oil
- 1/2 teaspoon salt
- romaine lettuce leaves

Directions
step 1: In a medium mixing bowl pour boiling water over bulgur. Let stand 30 minutes. Drain off excess liquid.
step 2: Meanwhile, finely shred enough peel from oranges to make 2 teaspoons peel. Peel and section oranges over a bowl to catch juice. Cover and chill orange sections until serving time. Measure and reserve 1/4 cup orange juice.
step 3: In a large mixing bowl stir together drained bulgur, orange peel, orange juice, chicken, cucumber, parsley, green onion, mint, oil, and salt.
step 4: Cover and chill 4 to 24 hours, stirring occasionally.
step 5: Just before serving, fold in orange sections. Serve on lettuce-lined plates.

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