Chicken tabbouleh

Chicken tabbouleh

Directions: 10 minutes
Cook time: 10 minutes
Servings: 6
Allergens: Wheat and triticale,
Express BBQ Plan ahead


  • 500 g chicken breasts, cut into chunks (about 2 breasts)
  • 15 ml (1 tbsp.) canola oil
  • 175 ml (¾ cup) whole wheat couscous
  • 125 ml (½ cup) unsalted chicken stock or water
  • 1 bunch flatleaf parsley (about 4 cups of parsley without the stems)
  • 1 bunch (20 g) fresh mint, without the stems
  • 2 tomatoes, diced
  • 75 ml (⅓ cup) lemon juice
  • 60 ml (¼ cup) olive oil
  • Salt and pepper to taste


  1. In a skillet, cook the chicken on medium-high in oil.
  2. Remove and allow to cool.
  3. In a small saucepan, bring stock (or water) to boil.
  4. Remove from heat and incorporate the couscous. Cover and allow couscous to swell for 5 minutes. Fluff with a fork.
  5. Chop the parsley and mint.
  6. In a large bowl, combine all the ingredients.
  7. Refrigerate.



Encourage children to join you in the kitchen as you prepare their lunches—either to lend a hand or simply to keep you company and to chat or watch what you’re doing. That way the food they find in their lunchbox the next day will already seem a little less mysterious.