- Place the bulgur wheat and stock in a small saucepan, cover and bring to the boil. Take off the heat and allow to steam, covered for 5-7 minutes or until tender and liquid has been absorbed. Allow to cool in the pan.
- Mix in the tomatoes, parsley, apricots and lemon juice. Gently stir in the feta and chicken and serve.
Ingredients:
Prep: 15 minutes & cooling
Cook: 2 minutes
Serves 4
200g bulgur wheat
350g hot chicken stock
4 tomatoes, chopped (225g)
25g pack parsley, chopped
100g Crazy Jack Organic Soft Apricots, sliced
Juice 1 1/2 lemons
100g feta, crumbled
200g cooked chicken, shredded
Crazy Jack tip
For a vegan option, omit the feta and chicken and use vegan stock powder.
