Tex Mex Tabbouleh Recipes

TEX-MEX TABBOULEH

Tex-Mex Tabbouleh image

The addition of cilantro, lime juice and cumin gives tabbouleh a Tex-Mex twist. Stir in a few shots of hot sauce if you want to bring on the heat.

Time 42m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 cup(s) Water
0.75 cup(s) Uncooked bulgur
1 cup(s) Fresh tomato(es) diced
1 cup(s) English cucumber(s) diced
0.333 cup(s) Cilantro leaves, fresh, chopped
3 Tbsp Uncooked scallion(s) sliced
3 Tbsp Fresh lime juice
2 tsp Olive oil extra-virgin
0.75 tsp Table salt
0.5 tsp Ground cumin
0.5 cup(s), sliced Avocado Haas, diced

Steps:

Bring water to a boil in a small saucepan. Stir in the bulgur and then remove from heat. Cover pan and let stand until water is absorbed and bulgur is tender, about 25 to 30 minutes.
Fluff bulgur with a fork and let cool to room temperature or until just slightly warm.
Meanwhile, in a large serving bowl, combine tomatoes, cucumber, cilantro, scallion, lime juice, oil, salt and cumin.
Add cooled bulgur to bowl; toss to combine. Gently fold in avocado and let stand 10 minutes for flavors to blend.
Serve, or cover and refrigerate up to 6 hours. Let stand at room temperature about 10 minutes before serving.
Yields about 2/3 cup per serving.

Nutrition Facts : Calories 78 kcal

MIDDLE EASTERN BEAN TABBOULEH

Middle Eastern Bean Tabbouleh image

Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

Provided by Sharon123

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, rinsed and drained (or use chickpeas, white beans, etc.)
2 large plum tomatoes, seeded and chopped
1 medium red bell pepper, seeded and chopped (or green)
1 cup Italian parsley, chopped (packed)
1 lemon, juice of
1 teaspoon salt
1/8 teaspoon cayenne pepper (or to taste)
1 tablespoon extra virgin olive oil
1 cup mint leaf, cut in thin strips (packed)
1/2 cup cilantro, chopped (optional)

Steps:

Combine beans, tomatoes, green pepper and parsley in mixing bowl.
In a small bowl, whisk lemon juice with salt and cayenne. Mix in oil. Pour over bean mixture; toss well. Mix in mint and cilantro, if using. Let it sit 20 minutes so flavors meld together. This will keep in the fridge 24 hours, tightly covered. Enjoy!

Nutrition Facts : Calories 157.5, Fat 4.1, SaturatedFat 0.6, Sodium 594.9, Carbohydrate 24.2, Fiber 8.7, Sugar 2.5, Protein 8.1

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