Tabbouleh with Chicken and Peppers

I've really been into trying to get more whole grains into our diet lately and this is one of those dishes that I feel I can accomplish that. It's nice and light but satisfying and doesn't leave you hungry an hour later. It's great for a light dinner but I like it even better the next day for lunch; gives it time for the flavors to really meld together. Even E. liked it, although she did pick out the peppers because, didn't you know, those are YUCKY. Hey, I'll take it. She ate the rest and that equals success in my book.

1/2         cup         boiling water

3/4         cup         shredded cooked chicken

1 1/2      cup         diced tomato

1/2         cup         chopped sweet peppers, red, yellow, orange

1/2         cup         diced cucumber

1/2         cup         chopped avocado

1/4         cup         minced mint

2              tbsp       fresh lemon juice

2              tbsp       olive oil

                                salt and pepper to taste

Combine bulgur and boiling water in a large bowl. Cover and let stand 15 minutes or until the bulgur is tender. Drain out excess water and return bulgur to bowl to cool.

Add chicken and remaining ingredients and toss well. * I usually add extra lemon juice and olive oil to moisten it up a little, plus I like the extra tang. Start with whats in the recipe then add extra to taste.

 Serve with a 7 grain baguette, sliced and brushed with olive oil mixed with garlic salt then toast in  the oven for 4 to 5 minutes.

Serves: 4

Recipe adapted from: Cooking Light  |  March 2009

Enjoy!!!!