Arabischer Taboulé Salat mit Hähnchen || Arabian Tabbouleh Salad with Chicken || [ENG SUBS]

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a gluten-free alternative with a similar texture.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein option, while chickpeas provide a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: raspberries

Dried cranberries add sweetness and are often less expensive.

Marinate 4 chicken breast fillets with 1 teaspoon each of sesame seeds, sumac, cumin, marjoram, oregano, a pinch of salt, pepper, and a dash of oil. Mix until spices are evenly spread and set aside.

In a mixing bowl, add 250 grams bulgur and pour over 250 milliliters boiling water. Stir quickly and cover with cling film for 10-15 minutes until water is absorbed.

Prepare the vegetables: halve or quarter 200 grams cherry tomatoes, cut 4-5 spring onions into fine rolls, finely cube a small cucumber, coarsely grate a large carrot, and pluck and chop parsley and mint leaves.

Add the prepared vegetables to the bulgur and stir until well combined.

Pour in 100 milliliters olive oil and the juice of 1 lemon. Season with salt and pepper, stir in, and set aside until serving.

Heat a large pan with a dash of oil and add the marinated chicken. Sear for about 2-3 minutes on each side until brown and crispy, turning once.

Lift the cooked chicken from the pan and cut into about 1 centimeter thick slices.

Spread tabbouleh salad on deep plates and top with chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens