chicken tabouleh with feta

Any excuse for feta, am I right?

I recently came into possession of the most delicious block of feta, in-brine —  and while, I certainly could have chipped away at it and eaten it solo…. I thought it might be a bit more acceptable to find a vehicle for all that glorious, salty cheese.

This tabouleh recipe had been kicking around my house in an old Cooking Light cookbook that I have, and when I re-discovered it… I knew that they’d be the perfect pair.

This recipe is light, filling and easy — a perfect summer meal (or the perfect meal to reminisce about summer any time of year).

As a side note, if you haven’t bought a big ole block of feta still in the brine … I *highly* recommend. Pre-crumbled would certainly work here and be delicious, but once you go with the briney stuff, you’ll never go back! 

Chicken Tabouleh with Feta

  • Servings: 4 (approx. 1.5 cups per serving)
  • Difficulty: Easy
  • Print

Adapted from: Cooking Light & Mark Bittman


    • 1 1/4 cups water
    • 1 cup uncooked bulgur, rinsed and drained
    • 2 tablespoons olive oil, divided
    • 1 teaspoon kosher salt, divided
    • 1/2 pound skinless, boneless chicken thighs
    • 1/2 teaspoon freshly ground black pepper
    • 3 cups chopped tomato
    • 1 cup chopped fresh parsley
    • 1 cup chopped fresh mint (I used less mint at the request of those I was made this for… so I probably ended up adding half of what was originally called for)
    • 1 cup chopped green onions
    • 1 teaspoon minced garlic
    • 1/4 cup tahini
    • 1/4 cup plain 2% reduced-fat Greek yogurt
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon water
    • Optional: Feta cheese



Step 1

Please note: Feel free to follow the cooking directions on your package of bulgar. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes (don’t stir) or until the liquid almost evaporates (small holes will appear in the surface of the bulgar!). Remove bulgar from the heat and fluff with a fork. Place bulgur in a bowl and let stand 10 minutes.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season your chicken with salt and pepper. Add chicken to pan and cook for 4 minutes on each side, until done (165 degrees!). Once done, let the chicken rest and then shred using two forks. Combine bulgur, chicken, tomato, fresh herbs, green onions and garlic in a large bowl and toss.

Step 3

Whisk together remaining 1/4 teaspoon salt, tahini, yogurt, lemon juice and in a small bowl and drizzle over salad. If using feta, cube or crumble the cheese over the top prior to serving.

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