Total time: 15 minutes | Serves 4
- 4 cups bulgur pilaf
- 3/4 cup chopped parsley
- 1/4 cup dried currants
- 1/4 cup lemon juice
- 4 green onions, sliced, plus more for garnish
- Salt, pepper
- 2 cups shredded, cooked chicken
- 1/3 cup pine nuts
- 1 large head romaine lettuce, chopped
Step 1In a large bowl, toss together the bulgur pilaf, parsley, currants, lemon juice, green onions, salt and pepper to taste and the chicken.
Step 2Toast the pine nuts in a dry skillet over medium heat until golden, stirring occasionally, about 5 minutes. Keep an eye on them so they don't burn.
381 calories; 151 mg sodium; 58 mg cholesterol; 15 grams fat; 3 grams saturated fat; 35 grams carbohydrates; 31 grams protein; 3.29 grams fiber.
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