Name: Warm chicken tabbouleh stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (160g) burghul; 500 gram tenderloins, sliced thinly; 2 clove garlic, crushed; 3/4 cup (180ml) lemon juice; 1/4 cup (60ml) olive oil; 250 gram cherry tomatoes, halved; 4 green onions, chopped coarsely; 1 cup chopped fresh flat-leaf parsley; 1 cup chopped fresh mint

Warm chicken tabbouleh stir-fry

Tabbouleh is a traditional Lebanese salad made with a great deal of chopped flat-leaf parsley and varying amounts of burghul, green onion, mint, olive oil and lemon juice.

Ingredients

1 cup (160g) burghul

500 gram tenderloins, sliced thinly

2 clove garlic, crushed

3/4 cup (180ml) lemon juice

1/4 cup (60ml) olive oil

250 gram cherry tomatoes, halved

4 green onions, chopped coarsely

1 cup chopped fresh flat-leaf parsley

1 cup chopped fresh mint

Method

1.Place burghul in small bowl; cover with boiling water. Stand 15 minutes; drain. Using hands, squeeze out as much excess water as possible.

2.Meanwhile, combine chicken, garlic, a quarter of the juice and 1 tablespoon of the oil in medium bowl; stand 5 minutes. Drain; discard marinade.

3.Heat 1 tablespoon of the oil in wok; stir-fry chicken mixture, in batches, until chicken is browned all over and cooked through. Cover to keep warm.

4.Place burghul with tomato and onion in wok; stir-fry until onion softens. Remove from heat. Add chicken mixture, parsley, mint, remaining juice and oil; toss gently to combine.

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