Ras el hanout Chicken with Tabbouleh

This is a super easy (and healthy) meal that we frequently have for lunch or supper throughout the summer months. In my opinion, nothing beats the fresh bold flavours of a tabbouleh. Technically, the recipe for this tabbouleh has been stolen from my brother but he won't mind. Anyway, this time I have used bulgur wheat instead of couscous, so 'technically' it is a different recipe! The lightly spiced chicken breast and spoonful of natural yoghurt (low-fat, of course) complete this dish perfectly.
Ras el hanout is actually a special blend of spices from Morocco that can vary considerably from household to household. You can have a go at making your own if you like, or you can just go down the local shop. Most supermarkets will stock at least one version, but they can vary from quite sweet to very spicy, so be wary if you can't handle the hot stuff!

Serves 4

Ingredients:

2 large chicken breasts, all visible fat trimmed
4 tbsp ras el hanout
100g bulgur wheat
175g cherry tomatoes, quartered (or halved, if small)
1/4 cucumber, finely diced
1/2 red onion, finely diced
Juice of 1 small lemon
1 garlic clove, crushed
a handful of fresh mint, finely chopped
a handful of fresh flat-leaf parsley, finely chopped
4 tbsp low-fat natural yoghurt

Method:

Preheat your grill to 200C.

Meanwhile, cook your bulgur wheat in a saucepan that has a lid by covering the bulgur wheat with plenty of cold water and bringing to the boil. Stir once, put the lid on and reduce the heat to low, and don't take the lid off for 15 mins. Drain, rinse under cold water and set aside to drain thoroughly.

Place your chicken breasts between two sheets of cling film and hit (not too heavily) with the end of a rolling pin to flatten them so that they cook evenly throughout. Using a sharp knife, score the chicken breasts lightly and rub the chicken with the ras el hanout making sure to get some of the rub in the newly made cuts. Grill your chicken for 12 mins or until there is no pink in the middle, turning half way through. There is no need to rub the chicken with oil or butter at this point - the chicken will not dry out.

Once the bulgur wheat has drained, fluff up with a fork and pour into a serving bowl. Mix in the salad vegetables, lemon juice, garlic and herbs with a serving spoon. I don't see any need to season this dish but if you like your sea salt and black pepper, go ahead.

Separate into four bowls, slice your chicken and layer on top with a spoonful of natural yoghurt each.