This heavenly new take on tabouli includes zesty olives, fragrant toasted almonds and deliciously grilled Peri Peri Chicken. Fresh, herby and perfect for weekend lunch by the BBQ.
Cook the chicken on the BBQ or in the oven as per packet instructions. Leave to rest on a plate before butchering into portions.
While the chicken is cooking, make the tabouli by cooking the bulghur wheat as per packet instructions.
Fluff the bulghur wheat with a fork before pouring over ¼ cup olive oil and squeezing over the juice of half a lemon. Season generously with salt and stir through the fresh herbs.
Slice the remaining lemon into half-moons, then place in a small saucepan with the remaining ¼ cup olive oil, crushed olives and almonds. Place over a medium-high heat and cook, swirling occasionally until the almonds are toasted, about 5 minutes. Remove from heat and add the garlic and swirl until fragrant.
To serve, transfer the tabouli to a large serving platter and place the chicken on top, pouring over any resting juices. Pour over the crushed olives & almond mix before serving.