>> Tuesday, July 21, 2009
This turned out to be such a yummy summer recipe, found online at Cooking Light. It makes a TON and can be used as a stand-alone dish or as a side dish. I think it's even better the next day after all the flavors had melded together. If you've never tried bulgur (and I hadn't), it's kind of like a larger-grained couscous.
Greek Bulgur Salad With Chicken
*makes 10 servings at 1 2/3 cup a piece
4 1/2 cups water
3 cups uncooked bulgur
3/4 fresh lemon juice (about 3 lemons), divided
2 teaspoons salt, divided
2 1/2 cups chopped skinless, boneless rotisserie chicken (I used 2 baked chicken breasts)
2 1/2 cups chopped, peeled cucumber
2 cups halved grape tomatoes
1 cup chopped fresh parsley
1/2 cup thinly sliced fresh basil
1/2 cup finely chopped red onion
1/2 cup (2 oz) crumbled feta cheese (or as much as you darn well please!)
1/4 cup extravirgin olive oil
1/2 teaspoon black pepper
10 kalamata olives, pitted and chopped (or as much as you darn well please!)
Combine water, bulgar, 1/2 cup lemon juice and 1 teaspoon salt in saucepan and bring to a boil over medium high heat. Cover, reduce heat and simmer 5 minutes. Remove from heat and let stand for 15 minutes or until all the liquid is absorbed. Uncover and cool to room temperature.
Combine remaining 1/4 juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl. Toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.