Chicken with Tabbouleh

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Looooove it! Awesome salad. never used bulgur wheat before but its great. I make this on Sunday and take a bowl to work all week. I used fresh basil instead of mint. I add what I have in the fridge: sun dried tomatoes, roasted red peppers, emptied some feta cheese in it too! De-lish!

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I haven't read all of the reviews but I'm surprised that no one has mentioned anything about the salt. There's WAY too much! I decrease by about half and it makes an extremely tasty dish. My family loves it and were not overly accustomed to middle eastern cuisines and flavors. I cannot imagine being able to eat it with that much salt though!

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This was my first recipe using bulgar wheat and I will definitely use it again! I used chicken stock in place of water and followed the rest of the recipe to the letter, apart from adding some pine nuts (don't know what you call them in the US I think any nuts would work; peanuts, cashews - anything you have in your cupboard. The nuts added a lovely crunch. Like other reveiwers have said, it gets better with age and I put the leftovers in the fridge - although they didn't last long as we were digging in the dish all the time - delicious!!!

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I tried using boiling chicken broth instead of water to cook the bulgur wheat. It imparted such a nice falvor! I had never tried Tabbouleh before and I was a little timid. Fortuntaley, my husband insisted that I would love it and I did! I would definetly make this recipe again.

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This was a nice recipe. Everyoe has an opinion.. this is mine.
It is a good SALAD, but nothing about it is tabouli. The chicken stock brings great flavor to the burgul wheat and the chunks of veg. made a great salad... AGAIN IS NOT TABOULI, but it was nice.

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Just finished making this for tonight's dinner and it is simply DELICIOUS! I can't get bone-in, skin-on chicken breasts at my grocery store so I made a substitution with Italian-seasoned, marinated boneless skinless chicken breasts. That gave it a fantastic flavor boost, but the combination of all the ingredients is amazing. As a note, this makes a TON of food - I managed to fill one of my biggest bowls right to the top with the tabbouleh. I will not hesitate to make this for a family gathering or a party. Also will try making it next time with rotisserie chicken breasts, and serving with toasted pitas.

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Both my husband and myself enjoyed this dish. I was looking for a healthy dish with bulgur and this is a good choice. I think I will add a little more lemon juice next time.

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I really enjoyed this. One thing I'm unsure about though is if flat leaf parsley is the same as italian, which is the only type that I could find. The flavor was way too strong, so I only ended up using about 1/5 of a cup. Other than that, everything was good. I would like to decrease the oil the next time though, since I think the recipe can handle it...maybe half it.

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I have made Tabbouli for years, but this recipe knocks it out of the park !

Amazingly, the flavor is extraordinarily better after 24 hours . What a wonderful salad alternative during the hot summer months, with or without the chicken.

This recipe is a keeper.

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I have watched the Food network from the very beginning. How to boil water, and you would mail away for the receipes.... Ina is one of my favorites because she is so hands on and has real experience, you can't run a successful business without knowing you are doing. When I need a real go to recipe I always go to her..... love her husband, what a love bug ! This is a super great recipe, best ever. you just have to give the wheat time to soak and always remember to add the oil and lemeon juice at the beginning, just like the receipe states., the chichen is a great addition, but you can make it without, the cucs and tomatoes are enough. Very addictive...be careful.