Jump to Main ContentJump to Primary Navigation

Chicken and orange tabbouleh


This fragrant dish is perfect for using up leftover roast chicken.


252 per serving

Saturated fat

0.7g per serving

Preparation time

5 minutes

Cooking time

15 minutes

Ingredients (serves 6)

  • 300g medium bulgar wheat
  • 500ml vegetable stock
  • 120g walnuts
  • 2 tsps cumin seeds
  • 1 orange
  • 2 tbsps extra virgin olive oil
  • 1 mild chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 40g fresh dill, chopped
  • 2 tsps sea salt
  • 1 leek (or red onion), sliced
  • 700g leftover roast chicken
  • 80g fresh parsley, chopped
  • Juice of 1 lemon
  • 2 tbsps walnut oil


Step 1: Add the bulgar wheat to a pan with the stock, cover and put on a low heat for 5 minutes. Remove and fluff with a fork.

Step 2: Toast the walnuts and cumin seeds in a dry frying pan.

Step 3: Grate the orange zest into a pestle and mortar. Add the olive oil, chilli, garlic, dill and salt. Crush together to form a paste, then add to the bulgar wheat.

Step 4: Peel the orange and cut into cubes. Add to the bulgar wheat with the leek, walnuts, cumin seeds, leftover chicken and parsley. Pour over the lemon juice and walnut oil and combine. Serve.

From Supper With Rosie by Rosie Lovell (£16.99, Kyle Books)



Valentine Warner's Fennel and Salami Pizza


Baby Octopus Salad


Spicy lamb roast with quinoa salad



Love gin, cake and Christmas? Do we have a bus tour for you...

Does exactly what it says on the tin

by Amy Swales
28 Oct 2016

The easy bake that makes you look like an expert

Low on effort, high on style

by Amy Swales
27 Oct 2016

Drop everything: chocolate butter is finally here

The stuff breakfast dreams are made of

by Sarah Biddlecombe
26 Oct 2016

Cool cocktail recipes with unusual ingredients

Expert mixologist Oskar Kinberg reveals his sipping secrets

by Amy Swales
26 Oct 2016

Our kind of cauldron: darkly delicious Halloween cocktail recipes

Jacked-up Negronis and chilli-laced concoctions

by Amy Swales
25 Oct 2016

Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016