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tabbouleh with chicken and tofu

Tabbouleh Dinner with Grilled Tofu or Chicken, Pita Bread, and Hummus

Transport your family to the Mediterranean with this bright, herbaceous tabbouleh meal, which calls for either tofu or chicken to satisfy vegetarians and carnivores alike.
5 from 12 votes
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Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 6 servings
Cost: $15

Equipment

  • Cutting board and knife
  • Medium saucepan
  • Large bowl
  • Grill or grill pan

Ingredients

For the bulgur

  • 1 cup medium-grind (not fine or quick-cooking) bulgur wheat
  • cups water
  • ¼ teaspoon salt

For the grilled tofu or meat

  • 1½ to 2 pounds extra-firm tofu or thin-sliced chicken breast cutlets
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

For the tabbouleh

  • 1 (3 to 4-ounce) bunch fresh mint
  • 2 (3 to 4-ounce) bunches fresh parsley
  • 1 medium seedless cucumber, finely chopped
  • cups chopped tomato or quartered cherry tomatoes
  • 6 or 7 scallions or green onions, white and light green parts only, finely chopped
  • ¼ cup freshly squeezed lemon juice (from 2 large lemons)
  • cup extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper

For serving

  • Pita bread
  • Prepared hummus

Instructions

To cook the bulgur

  • Combine the bulgur wheat, water, and salt in a medium saucepan over medium-high heat. When the water begins to bubble, cover the pan, reduce the heat to low, and cook for 10 to 12 minutes, until the bulgur is tender. Turn off the heat and let the bulgur sit, covered, for 10 more minutes.
  • Fluff the cooked bulgur, then dump it into a large bowl and set it aside (stick it in the fridge to cool if you like).

To cook the tofu or chicken

  • Preheat a grill pan or outdoor grill to high. If you’re using tofu, slice it into ½-inch-thick slabs, pat it as dry as possible with paper towels, and season the slabs with salt and pepper on both sides. If you’re using chicken, coat the cutlets with olive oil and season on both sides with salt and pepper.
  • Grill the tofu for about 3 minutes per side, until it has noticeable grill marks, or grill the chicken for 2 to 3 minutes per side, until cooked through.

To make the tabbouleh

  • Finely chop the mint and parsley leaves, either by hand or by pulsing them in a food processor. Add the chopped herbs to the bowl with the bulgur, along with the chopped cucumber, tomatoes, and scallions. Mix well.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and a few grinds of black pepper. Pour this dressing over the salad and toss well.

To serve

  • Spoon the tabbouleh onto a large platter. Lay the grilled tofu slices on top, or slice the chicken and arrange it on top.
  • Serve family style with pita bread and hummus at the table. I like to tuck the salad and protein in a pita with a few spoonfuls of hummus, but other people might prefer to eat the salad with a fork and enjoy it with hummus and pita on the side.

Notes

Recipe adapted from this one by Ina Garten.