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

TEXAS TABBOULEH

Texas Tabbouleh image

I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. -Tammy Davis, Arlington, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup crumbled queso fresco or feta cheese

Steps:

Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely., Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

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