Tabbouleh--the Middle Eastern salad of bulgur (cracked wheat), tomatoes, fresh parsley, and mint--is made more substantial in this variation by the addition of chicken, carrots, and dried apricots.
1 cup medium-coarse bulgur
2 cups boiling water
1/2 cup orange juice
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups chopped parsley, preferably flat-leaf
1/4 cup chopped mint
3 scallions, thinly sliced
2 cups diced roasted chicken breast (8 ounces)
2 cups shredded carrots
3/4 cup dried apricots, diced
2 medium tomatoes, sliced
1. In a medium heatproof bowl, combine the bulgur and boiling water. Let stand for 30 minutes, then drain in a fine-mesh sieve, pressing out excess water.
2. Meanwhile, in a large bowl, whisk together the orange juice, lemon juice, oil, pepper, and salt. Add the drained bulgur, parsley, mint, and scallions. Toss to mix well.
3. Add the chicken, carrots, and apricots, and toss to combine. Mound the salad on a platter and surround with the sliced tomatoes.
Makes 4 servings.
Per serving: 395 calories, 10g total fat (2g saturated), 48mg cholesterol, 12g dietary fiber, 57g carbohydrate, 24g protein, 379mg sodium.