Tabbouleh and chicken

Lemony chicken (from the basic recipe) at room temperature, carved

For the tabbouleh:
100g bulgur wheat
30g each flatleaf parsley and mint leaves, roughly chopped
4 red, ripe tomatoes, finely chopped
2 tbsp lemon juice
1/3 cup extra virgin olive oil
1 packet spring onions, finely sliced
salt and black pepper

1 Place the bulgur wheat in a shallow bowl and cover with water, leave to soak for 20 minutes then drain and squeeze out the excess water.
2 Mix the bulgur wheat with the chopped herbs and the rest of the ingredients and leave to stand for 20 minutes.
3 Serve up pieces of the chicken with the tabbouleh on the side.