Servings 4
Ingredients
1 cup water
2/3 cups bulgur wheat
2 lemons , halved
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
4 green onions, sliced
1 Roma tomato, diced
2 Tbsp olice oil, divided
1/2 tsp ground black pepper
1.4 tsp salt
1 Tbsp Hungarian paprika
1 Tbsp cumin
1 tsp dried corander
1/2 tsp curshed red pepper flakes
4 portions chicken breasts (about 1 lb)
4 large tomatoes
Directions
1) In a small saucepan, boil one cup of water. Then remove from heat and pour boiling water into a medium mixing bowl. Add bulgur wheat, cover and let stand for 20 minutes to soften. (Your don't cook the bulgur wheat over heat)
2) Add lemon juice, parsley, mint, green onion, diced Roma tomato, 1 tablesppon olive oil, black pepper and salt to bulgur wheat; stir to combine, Cover and refrigerate for at least 20 minutes. (The comibination of these ingredients is called Tabbouleh)
3) Preheat grill to high. In a pie plate, combine paprika, cumin, oregano, coriander and red pepper flakes. Lightly coat the chicken breast with remaining olive oil and rub with spice mixture, making sure they are well coated on each side.
4) Place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes until no longer pink in the center.
5) While chicken is grilling, cut tomatoes into quarters, but do not cut all the way through, Gently open tomatoes and fill with a portion of Tabbouleh.
6) Place a portion of Indian chicken and a Tabbouleh-filled tomato on each plate. Serve and enjoy.