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Chicken tabouli

Serves: 4 people
Prep time:



  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 500g fresh chicken thighs
  • 8 slices of prosciutto or bacon
  • 100g baby spinach leaves, trimmed
  • 250g cracked wheat (burghul)
  • 500ml Campbell's Real Stock - Chicken
  • 1 lemon, zested and juiced
  • 2 tomatoes, finely diced
  • 1/3 cup chopped continental parsley


  1. Combine garlic, olive oil and chicken and marinate in the refrigerator 5 minutes. Grill the chicken on a lightly oiled hot barbeque plate for 3 minutes each side or until cooked.  Remove from the heat, slice and place in a heat proof bowl.  Add prosciutto and spinach and mix together, allowing the heat from the chicken to warm the prosciutto and wilt the spinach.
  2. Place cracked wheat ito a large heat proof bowl.  Pour chicken stock into a saucepan and bring to the boil then pour over cracked wheat. Remove from heat. Stir in lemon zest and juice, cover  and let stand for 20 mintues to allow the wheat to absorb the stock.  Add the tomato and parsley and mix well.
  3. To assemble, spoon the tabouli onto the middle of each plate and arrange the chicken, prosciutto and spinach mixture on top.