BERBER CHICKEN AND TOMATO SALAD
Cook the bulgur wheat in a large pot of boiling slated water until tender, 20 to 25 minutes. Drain, and set aside to cool.
In a large bowl, combine the cooled bulgur wheat, tomatoes, chicken, basil, mint and garlic. Lightly toss, then add the oil, vinegar, salt and pepper. Sprinkle with parsley. Serves 4 to 6.