Tabouleh is a Middle Eastern dish consisting of parsley, tomatoes, onion, bulgur, olive oil, and lemon juice. It is typically served as part of the mezze, or appetizer course, or as a snack food while socializing. We’ve combined this healthy salad with marinated chicken breasts to make a zesty and tasty full meal. Bulgur is widely available in the grains section of grocery stores, however, if you don’t have any on hand, couscous is a very good substitute. Enjoy one of the most popular and healthy Middle Eastern dishes from the comfort of your own home.
My Cook: Tabouleh Salad
- 1 lb chicken breast
- 1 tbsp oregano
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice, divided
- Sprinkle of ground black pepper
- ¼ cup olive oil, divided
- 1 medium red bell pepper, seeded and diced
- 5 scallions, sliced, white and green parts separated
- 1 cup bulgur
- 1 cup tomatoes, diced
- 2 cups cucumbers, diced
- 1 cup fresh parsley, chopped
- ½ cup fresh dill, chopped
Add oregano, garlic cloves, 1 tbsp lemon juice, and 2 tbsp olive oil to a vacuum-seal bag and mix. Salt and pepper each chicken breast and place in a vacuum-seal bag. Coat the chicken breast with the marinade then vacuum seal it (here’s our DIY vacuum sealing guide) and place it in a Suvie pan. Fill the Suvie pan with enough water to cover the chicken then load into upper right zone of Suvie.
In another Suvie pan, combine the diced red bell pepper and white parts of the scallions. Place in upper left zone of Suvie.
Pour bulgur and 2 tsp salt into starch pan and load into starch zone.
Fill reservoir, enter settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 150°F for 1 hour
Vegetable: 15 minutes
Starch: 8 minutes
During the cook, chop the tomatoes, cucumbers, parsley, and dill. After the cook, remove all pans from Suvie. Drain the water from the chicken pan and remove chicken from bag. Pat pan and chicken dry and return chicken to pan. Drizzle olive oil over the chicken and return to the upper right zone of Suvie.
Pat the red bell pepper and scallions dry and drizzle with olive oil. Return to the left side of Suvie.
Broil the protein zone for 7 minutes and the vegetable zone for 10 minutes.
During the broil, combine bulgur, tomatoes, cucumbers, parsley, and dill to a large mixing bowl. In a small bowl make the dressing by whisking together the remaining 2 tbsp lemon juice with 2 tbsp olive oil.
After the broil, add the peppers and scallions to the bowl. Pour the dressing over the ingredients and toss to combine. Taste and add more salt and pepper as needed.
Slice the chicken across the grain and place on top of the tabouleh. Serve onto individual plates and sprinkle green tops of the scallions over each serving.