tabbouleh with meat
| Measure | Ingredient |
|---|---|
| 8 ounces | Chicken, cubed; cooked |
| ⅓ cup | Oil |
| ⅓ cup | Lemon juice |
| 2 teaspoons | Mint; dried |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 | Garlic clove |
| 2 cups | Water; boiling |
| 1 cup | Bulgur wheat |
| ½ cup | Celery |
| ½ cup | Carrot |
| ½ cup | Parsley |
| ¼ cup | Green pepper |
| ¼ cup | Green onion |
| 1¼ cup | Cucumber; chopped |
| 2 | Tomato; chopped |
Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat. Marinate 30 minutes. Pour water over bulgur and soak 20 minutes. Drain and squeeze out excess water. Add remaining ingredients except cucumber and tomato and chill for 3 to 5 hours.
Add rest before serving.
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