California Walnut & Herb Tabbouleh with Roast Chicken

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 376kcal

Ingredients

  • 150 g bulghur wheat
  • ½ very low salt chicken stock cube
  • 25 g pack flat leaf parsley chopped
  • 2 tomatoes diced
  • Juice 1 lemon
  • 50 g California Walnuts roughly chopped
  • 300 g roast chicken shredded

Instructions

  • Place the bulghur wheat in a medium saucepan with the stock cube and 250ml water, cover and bring to the boil, remove from the heat and allow to steam until the water has been absorbed. Allow to cool.
  • Mix in the parsley, tomatoes and lemon juice, season. Stir in the Walnuts and shredded chicken to serve.

Nutrition

Serving: 247g | Calories: 376kcal | Carbohydrates: 29g | Protein: 27g | Fat: 16g | Saturated Fat: 2.8g | Sodium: 0.47mg | Fibre: 4.1g | Sugar: 2.5g

Notes

Cooks tip
Great as a lunchtime salad, or without the chicken to serve with grilled or barbecued meats.
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