Recipe

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  • Apricot Tabbouleh with Feta & Chicken

Apricot Tabbouleh with Feta & Chicken

Cooking Instructions

Gluten Free, Vegetarian, Vegan

Method

  1.  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.
  2.  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.

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