Tasty Tuesday- Chicken and Feta Tabbouleh

Here's a delicious dish which makes a wonderful take-to-work lunch.  The flavors blend nicely overnight and seem to taste better even after a few days.  It pairs nicely with pita chips and hummus.  This recipe comes from "Cooking Light" magazine, April 2009 edition.

3/4 cup uncooked bulgar
1 cup boiling water
2 cups chopped skinless, boneless rotisserie chicken breast
1 cup chopped plum tomato
1 cup chopped English cucumber
3/4 cup chopped fresh parsley
1/2 cup (2 oz) crumbled feta cheese
1/3 cup finely chopped green onions
1/4 cup chopped fresh mint
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tsp bottled minced garlic
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp black pepper

1- Place bulgur in a medium bowl; cover with 1 cup boiling water.  Let stand 15 minutes or until liquid is absorbed.
2- Combine chicken and remaining ingredients in a large bowl.  Add bulgur to chicken mixture; toss gently to combine.  Yield:  4 servings at 1 1/2 cups each
** Sometimes I make this without the chicken if I don't have any on hand and it's just as good.  I also have replaced cilantro for the parsley if that's not available and it's tasted great.

Calories: 296;  Fat 9.5 g; Protein 28.2g; Carb 25.6g; Fiber 6.4g; Chol 72 mg; iron 2.7 mg; sodium 344mg