Curried Tabbouleh Recipe

Name: Curried Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur; 1 cup boiling water; 1/4 cup plain yogurt; 2 tablespoons lemon juice; 2 teaspoons curry powder; 16 cherry tomatoes, halved; 1 small red onion, finely chopped; 2 celery ribs, finely chopped; 1/4 cup coriander leaves, finely chopped; 1/4 cup mint leaf, finely chopped; 1 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1 1/2 cups cooked chicken, shredded

Servings: persons

1 cup bulgur
1 cup boiling water
1/4 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons curry powder
16 cherry tomatoes, halved
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 cup coriander leaves, finely chopped
1/4 cup mint leaf, finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 cups cooked chicken, shredded

1
Place bulgur in a large bowl and stir in water, set aside until water is absorbed and bulgur has cooled.
2
Combine yoghurt, lemon juice and curry powder.
3
Fluff the bulgur with a fork, add tomatoes, onion, celery, herbs & seasonings and stir well.
4
Add yoghurt dressing & chicken and toss evenly to coat.
5
Cover & refrigerate for an hour at least to allow the flavours to mingle.
6
Will keep up to 3 days in the fridge.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup bulgur, 1 cup boiling water, 1/4 cup plain yogurt, 2 tablespoons lemon juice, and more.

Yes, Curried Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curried Tabbouleh

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