Southwestern Tabbouleh Salad
Daily Inspiration S
Prep time does not include marinating time.
1 cbulgur wheat
1/3 cfresh lemon juice
1/4 colive oil
1 croughly chopped cilantro leaves
1/2 cfinely chopped green onions
2jalapeno peppers, seeded, deveined and minced
2 mediumtomatoes, cut into 8 wedges each
1/2 largecucumber, peeled, sliced lengthwise and cut into 1/4 inch thick wedges
How to Make Southwestern Tabbouleh Salad
- Combine the water and wheat in a small skillet. Bring to a boil over high heat. Immediately reduce heat to low and simmer, covered, for 5-6 minutes or until the liquid is absorbed.
- Combine the warm cooked wheat, lemon juice, and olive oil in a large bowl, mixing well. Let cool to room temperature.
- Stir in the cilantro, onions and peppers. Cover and refrigerate for 2 to 6 hours.
- Pour tabbouleh into a large serving bowl and garnish with tomatoes and cucumber wedges. Serve immediately.