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Photo of Purple tabouli with chicken by WW

Purple tabouli with chicken

Total Time
30 min
20 min
10 min


Burghul, dry

1 cup(s), rinsed, drained (160g)

Pine nuts

¼ cup(s), (40g)

Pumpkin seeds (pepitas)

2 tbs

Skinless chicken breast

450 g, (Buy 2 x 250g fillets), fat trimmed, halved horizontally

Ground sumac

2 tsp


1 large, coarsely grated

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh coriander

½ cup(s), finely chopped (leaves and stems)

Fresh basil

¼ cup(s), finely chopped

Lebanese cucumber

1 medium, finely chopped

Red onion

¼ medium, finely chopped

Olive oil

2 tbs

Lemon juice

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Place burghul in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes. Drain. Squeeze out excess liquid. Return to bowl.
  2. Meanwhile, heat a large non-stick frying pan over medium heat. Cook pine nuts and pepitas, stirring, for 3 minutes or until light golden. Transfer to bowl with burghul.
  3. Lightly spray chicken with oil and season with salt and pepper. Sprinkle with sumac.
  4. Reheat same pan over medium-high heat. Cook chicken for 2–3 minutes each side or until cooked through. Cover chicken with foil and set aside to rest for 5 minutes before thickly slicing.
  5. Add beetroot, parsley, half the coriander, basil, cucumber, onion, oil and juice to burghul mixture. Season with salt and pepper and toss to combine. Top salad with chicken and sprinkle with remaining coriander to serve.


TIPS: Suitable for leftovers. Store in an airtight container in the fridge to up to 3 days. Add it: 1 tbs tahini (sesame seed paste) in Step 5 (mixed with juice and oil). Swap it: Burghul for wholemeal couscous.