Chicken and orange tabbouleh
- Published
This fragrant dish is perfect for using up leftover roast chicken.
Kcal
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
Method
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)