Curried Tabbouleh - cooking recipe

Ingredients

1 cup bulgur
1 cup boiling water
1/4 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons curry powder
16 cherry tomatoes, halved
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 cup coriander leaves, finely chopped
1/4 cup mint leaf, finely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 cups cooked chicken, shredded

Preparation

Place bulgur in a large bowl and stir in water, set aside until water is absorbed and bulgur has cooled.
Combine yoghurt, lemon juice and curry powder.
Fluff the bulgur with a fork, add tomatoes, onion, celery, herbs & seasonings and stir well.
Add yoghurt dressing & chicken and toss evenly to coat.
Cover & refrigerate for an hour at least to allow the flavours to mingle.
Will keep up to 3 days in the fridge.