BERBER CHICKEN AND TOMATO SALAD
  • 1 cup Bulgur Wheat
  • 1 cup chopped, seeded, peeled tomatoes
  • 2 cup boneless skinless cooked chicken pieces
  • 3 Tablespoon chopped fresh basil
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley, for garnish

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.