For the tabbouleh
• 100g bulgur wheat
• 30g each flatleaf parsley and mint leaves, roughly chopped
• 4 red, ripe tomatoes, finely chopped
• 2 tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 1 packet spring onions, finely sliced
• salt and black pepper
1 Place the bulgur wheat in a shallow bowl and cover with water, leave to soak for 20 minutes then drain and squeeze out the excess water.
2 Mix the bulgur wheat with the chopped herbs and the rest of the ingredients and leave to stand for 20 minutes.
3 Serve up pieces of the chicken with the tabbouleh on the side.