Curried Tabbouleh

• 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

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

bulgur, boiling water, plain yogurt, lemon juice, curry powder, tomatoes, red onion, celery, coriander leaves, mint leaf, salt, fresh ground pepper, chicken

Taken from www.food.com/recipe/curried-tabbouleh-385023 (may not work)