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Parsley is a food that I researched for my 1,000 Foods To Eat Project. One of the foods I discovered during my research that utilizes parsley is the Middle Eastern salad called tabouleh.
Tabouleh is usually made with bulgur wheat, parsley, mint, onion, tomatoes, and lemon juice. Parsley is an essential ingredient of the tabouleh.
The first time I made tabouleh was for this post, so please forgive me I cheated and used a brand called Near East. I used this brand’s Tabouleh Grain Salad Mix as the base for my tabouleh, and I thought it was excellent.
You can see in the spice mix in the picture above how much dried parsley (along with mint) is included in the mix. I added plenty of fresh Italian parsley to this mix, along with plenty of lemon juice and a large chopped tomato. Doesn’t the result look delicious?
I ended up serving this with a grilled chicken breast that had been seasoned with Middle Eastern spices including sumac, za’atar, and salt. It was so good!
This combination of the classic Middle Eastern salad called Tabouleh and Middle Eastern Chicken Breast makes for a divine dinner! Enjoy this taste of the Middle East tonight!
Near East Tabouleh Grain Salad and Middle Eastern Chicken Breast
- 1 box Near East Whole Grain Tabouleh
- 1 large tomato chopped
- 1 cup Italian parsley minced
- 2 tbsp lemon juice
- 4 chicken breasts
- 1 tbsp Za'atar
- 1 tbsp sumac
- 1 ts salt (for chicken) plus additional if needed for the tabouleh
- 3 tbsp olive oil split (1 tbsp for the tabouleh, 2 tbsp for the chicken)
- To make the Near East Tabouleh, combine the contents of the box in a medium saucepan. You will combine the wheat and the contents of the Spice packet. Add 1 cup of boiling water, stir. Cover, and let stand 30 minutes at room temperature.
- Stir in your chopped tomato, lemon juice, 1 tbsp olive oil, and your minced parsley. Mix well. Cover, then chill approximately 1 hr. Taste, and add additional salt if needed to suit your tastes.
- While the tabouleh is chilling, mix the salt, sumac, and Za'atar in a small bowl. PLEASE NOTE: If the Za'atar you are using contains salt, you may want to cut back a little on the additional salt this recipe calls for.
- Using the mix of sumac, Za'atar, and salt (if used), season your chicken breasts on both sides.
- Heat up 2 tbsp in your skillet until hot, on med high heat. Add your chicken breasts, and fry both sides each approximately 5-6 minutes or until cooked. If the breasts are thick, you may need to fry them for longer. Once cooked, allow the chicken to rest for a few minutes.