DB - don't yha know tabouli tastes like chicken?

code names here are: across and island, everyone knows which town.

I'm stilling not joining a club, chicken tabouli.

Chloe, you are a founding member of the SP-ASC, and we rely on your continued wisdom I was thinking of forming a Tabouli Club as well. While I was googling Tabouli, I did run across a a few recipes that didn't sound half bad. I don't mind the wheat and tomatoes, so who knows, maybe I would like the taste. Tried to imagine the mint, but maybe it isn't that noticeable. I am no good in a kitchen, so hopefully I can try it when out somewhere.

Sorry I didn't make it to dinner, had to work, and since I am up early tomorrow, I couldn't even enjoy the vino.

Tabouli Chicken Casserole #39438

This takes the classic Egyptian salad tabouli and turns it into a main course meal.
1 cut up broiler-fryer chicken
2 (6 ounces) cans marinated artichoke hearts, drained
1 (15 ounces) can chickpeas, drained
1 (15 ounces) can chopped tomatoes or crushed tomatoes
or diced tomatoes
3 medium carrots, coarsely grated
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon chopped fresh mint
1 teaspoon chopped garlic
1 cup bulgur wheat
1 tablespoon finely grated lemon, rind of
2 tablespoons cornstarch
4 tablespoons cold water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cucumbers


1. Grease a large casserole dish and place the artichokes, chickpeas,
tomatoes, carrots, chicken broth, wine, mint, garlic, bulgur wheat
and lemon peel in the dish.
2. In a small bowl, mix cornstarch and water until smooth.
Add the cornstarch mixture to the vegetable mixture, stirring well.
3. Place chicken on top or the vegetable mixture.
4. Bake, covered, in a 350 F oven for 45 minutes.
5. Remove cover and bake an additional 15 minutes or until fork can be inserted into chicken with ease.
6. Remove from oven and sprinkle with parsley and cucumbers.

4-6 servings

I would probably eat this, but the cukes are suspect. Wonder if some Marie Sharp's would work? Doesn't this look easy? I couldn't do it, disaster.

Dob, must admit, I use the box mix. Casbash out of Melville, NY. I just add boiling water and chopped fresh tomatoes. OOPS also add olive oil.

Can be found in health food section.
Tabouli Club only if Bill is still Prez.


True, the mint must blend in, not pungent. Love the lemon tho.

Took you longer to type that recipe, than it does me to empty the box. :rolleyes:

oh yeah, klc, I guess the tabouli could taste like chicken...

what? I can buy it in a box? You mean it might be possible for me to make it, Chloe? I think I would like that casserole maybe better.
I will look for Cashbash anyway, now that I am curious about the flavor.
Once the Prez, always the Prez...

cut and paste is wunnerful

and........green bean casserole

BILL stays as PREZ

Socks and all

NYGal you didn't miss supper. We're too busy emptying the virtual wine cellar. Wannabe hasn't shown up with the chowdah but all is not lost...

What's with the milk diet... I'm reading "Eat Right for Your (Blood)type" so I now avoid dairy (and wheat, and red meat) without a lot of success..