Chicken Tabouli (Tabbouleh) - cooking recipe

Ingredients

1 1/2 cups boiling water
1 cup Bulgar wheat (or cracked wheat)
1/4 cup fresh lemon juice (2 lemons)
1/4 cup olive oil, plus
olive oil, for cooking chicken
1 whole chicken breast (or 2 split)
kosher salt
black pepper
1 cup minced scallion (1 bunch)
1/2 cup chopped mint leaf (1 bunch)
1 cup chopped fresh parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise and medium diced
2 cups halved cherry tomatoes or 2 cups grape tomatoes

Preparation

Preheat oven to 350.
In heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 c olive oil, and 1 1/2 tsp salt. Stir, cover bowl with plastic wrap and allow bulgur to stand at room temp for an hour.
Place chicken on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for about 35-40 minutes, until just cooked. Set aside until cool enough to handle.
Remove chicken meat and medium dice. Add to the tabbouleh. Add scallions, mint, parsley, cucumber, tomatoes, 2 tsp salt, 1 tsp pepper. Serve immediately or cover to refrigerate.