Charred Pea Tabbouleh with Rotisserie Chicken
Charred Pea Tabbouleh with Rotisserie Chicken
Ingredients
- 100 grams bulgur wheat
- 200 ml water
- 1/4 red onion, finely diced
- 100 grams frozen peas
- 1 handful fresh mint, chopped
- 1 handful fresh parsley, chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- as needed salt, to season
- as needed pepper, to season
- 1 signature rotisserie chicken, for serving
Instructions
- 1
Add 100 grams of bulgur wheat to a pot with 200 ml of water. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed and the bulgur is tender, about 10-12 minutes.
⏱️ 12 min
- 2
While the bulgur is cooking, finely dice 1/4 of a red onion.
⏱️ 3 min
- 3
In a hot pan (preferably cast iron or non-stick), add 100 grams of frozen peas. Cook over medium-high heat, stirring occasionally, until the peas are slightly browned and tender, about 5-7 minutes. This process is called charring.
⏱️ 7 min
- 4
Chop a handful of fresh mint and a handful of fresh parsley.
⏱️ 3 min
- 5
Once the bulgur wheat is cooked, transfer it to a large mixing bowl. Add the charred peas, diced red onion, chopped mint, and chopped parsley to the bowl.
⏱️ 2 min
- 6
Squeeze the juice of 1 lemon into the bowl. Pour in 2 tablespoons of olive oil.
⏱️ 1 min
- 7
Season generously with salt and pepper to taste.
⏱️ 1 min
- 8
Thoroughly mix all the ingredients together until well combined.
⏱️ 1 min
- 9
Serve the charred pea tabbouleh alongside signature rotisserie chicken.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Charred Pea Tabbouleh with Rotisserie Chicken
- 100 grams bulgur wheat
- 200 ml water
- 1/4 red onion, finely diced
- 100 grams frozen peas
- 1 handful fresh mint, chopped
- 1 handful fresh parsley, chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- as needed salt, to season
- as needed pepper, to season
- 1 signature rotisserie chicken, for serving
Instructions
- 1
Add 100 grams of bulgur wheat to a pot with 200 ml of water. Bring to a boil, then reduce heat to low, cover, and cook until the water is absorbed and the bulgur is tender, about 10-12 minutes.
⏱️ 12 min - 2
While the bulgur is cooking, finely dice 1/4 of a red onion.
⏱️ 3 min - 3
In a hot pan (preferably cast iron or non-stick), add 100 grams of frozen peas. Cook over medium-high heat, stirring occasionally, until the peas are slightly browned and tender, about 5-7 minutes. This process is called charring.
⏱️ 7 min - 4
Chop a handful of fresh mint and a handful of fresh parsley.
⏱️ 3 min - 5
Once the bulgur wheat is cooked, transfer it to a large mixing bowl. Add the charred peas, diced red onion, chopped mint, and chopped parsley to the bowl.
⏱️ 2 min - 6
Squeeze the juice of 1 lemon into the bowl. Pour in 2 tablespoons of olive oil.
⏱️ 1 min - 7
Season generously with salt and pepper to taste.
⏱️ 1 min - 8
Thoroughly mix all the ingredients together until well combined.
⏱️ 1 min - 9
Serve the charred pea tabbouleh alongside signature rotisserie chicken.
⏱️ 1 min