Since my Beet Ravoli was an epic fail, I'm trying something else. Something I know I can't screw up.
I found this recipe and I love it.
Spiced Chicken with Tabouli, Yoghurt and Lemon
By Jill Dupleix
From HealthSmart Magazine
Masses of parsley and mint make this Lebanese tabouli a brilliantly healthy salad. Look for fine-grained, lightcoloured burghul in health-food stores, Turkish, Greek and Lebanese food stores, and larger supermarkets. 100g fine white burghul (bulgur wheat)
Spiced chicken with tabouli ingredients
4 chicken breasts, skin on
1 tsp smoked paprika
2 tbsp olive oil
Sea salt and pepper
Good bunch of parsley (about 75g)
Washed handful of mint leaves
4 spring (green) onions, finely chopped
3 tomatoes, finely diced
100ml natural low-fat yoghurt
1 lemon, quartered
Paprika, to serve
For the dressing:
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground cinnamon
1⁄2 tsp sea salt
Spiced chicken with tabouli preparation methods
Rinse the burghul, cover with 250ml boiling water, stirring, and leave for 30 minutes to soften.
Heat the grill.
Mix the paprika, sea salt, pepper and olive oil and use to brush the chicken.
Grill gently until cooked through, about 15 minutes, turning once.
Whisk the dressing ingredients in a large bowl.
Drain the bulgur, squeeze out excess water and toss in the dressing.
Cut off any heavy stalks from the parsley and mint, then chop.
Add the parsley, mint, spring onions and tomato to the burghul and toss well.
Slice the chicken and serve with the tabouli and lemon.
Add a spoonful of yoghurt and scatter with paprika