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Chicken with Tabbouleh Recipe

Chicken with Tabbouleh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 41-50 of 65

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  • on July 17, 2007

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    This was very easy to make and very healthy!

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  • on July 07, 2007

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    I had to add some additional lemon juice to cut the salt & pepper. Once I did that it was excellent warm and I can't wait to taste it tomorrow once it has had a chance to rest.

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  • on July 07, 2007

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    Loved it. Tastes much better with the chicken stock than just with water. Used the leftover chicken from her roasted chicken recipe, then used the carcas to make the chicken stock, like she recommended in this episode. very good!

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  • on April 10, 2007

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    I love tabbouleh and with the chicken it's an entire meal for summer when it's hot and you want something cool and light. Perfect!

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  • on April 09, 2007

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    As always, this came out just as she described. Wonderful! Very easy. very tasty. big crowd pleaser! even husband was impressed. the flavor is better the next day. (works great for work lunch today, easy to pack in tupperware. i loved this.

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  • on January 08, 2007

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    I just made this one. I could'nt stop eating. It is simple and every one should try this one.

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  • on October 23, 2006

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    this is a wonderful thing to bring to work, it is much better the next day after it has time to set.

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  • on October 16, 2006

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    GREAT CROWD PLEASER....LADIES LUNCHEON...FAMILY DINNER...MEN'S CARD NIGHT,TOO!

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  • on September 15, 2006

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    Loved being able to make this ahead with my left overe roasted chicken. Great combination of flavors but a little too much salt for my taste. A keeper

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  • on July 01, 2006

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    I've always enjoyed a good tabbouleh, but Ina's recipe was by far the most delicious. I left out the chicken breast and used chicken broth instead of boiling water, but the rest was exactly as she outlined. A perfect balance of flavors. Will make again as part of my July 4th meal.

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