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Tabbouleh with Chicken and Fruit

Notes: This tabouli can be made with quinoa or bulgur wheat. It is really quick and makes a great light  dish.  Eliminate the chicken and it makes a great side dish.
Makes 4 servings.

Ingredients

  • 1/2 cup dry bulgur wheat or quinoa
  • 1/4 cup lemon juice
  • 1 teaspoon grated garlic*
  • 3 teaspoons extra virgin olive oil
  • 1/2 cup chopped flat leaf parsley
  • 1/8 cup thinnly sliced scallions, white and light green parts only
  • 1 cup of cooked chicken cubed or shredded
  • 1 1/2 cups fresh blueberries, rinsed and drained (or other fruit in season**)
  • salt and ground black pepper to taste

Directions

  1. In a bowl, pour 3/4 cup boiling water, and lemon juice over bulgar wheat. Cover and let rest until plump, about 1 hour.
  2. Stir in garlic, olive oil, parsley, scallion and chicken.
  3. Gently fold in blueberries right before serving. Season with salt and ground black pepper to taste.
Tip:  Use a raspier or plane grater/zester to grate the garlic holding the “root” end of the clove.  Easier than crushing or mincing.
**Subsitute grapes, mango chunks, or apple chunks for the blueberries.