Southwestern Tabbouleh Salad

Daily Inspiration S


A Southwestern spin on traditional tabbouleh.

Prep time does not include marinating time.


★★★★★ 4 votes

15 Min
10 Min
Stove Top


  • 1 c
  • 1 c
    bulgur wheat
  • 1/3 c
    fresh lemon juice
  • 1/4 c
    olive oil
  • 1 c
    roughly chopped cilantro leaves
  • 1/2 c
    finely chopped green onions
  • 2
    jalapeno peppers, seeded, deveined and minced
  • 2 medium
    tomatoes, cut into 8 wedges each
  • 1/2 large
    cucumber, peeled, sliced lengthwise and cut into 1/4 inch thick wedges

How to Make Southwestern Tabbouleh Salad


  1. 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.
  2. Combine the warm cooked wheat, lemon juice, and olive oil in a large bowl, mixing well. Let cool to room temperature.
  3. Stir in the cilantro, onions and peppers. Cover and refrigerate for 2 to 6 hours.
  4. Pour tabbouleh into a large serving bowl and garnish with tomatoes and cucumber wedges. Serve immediately.

Printable Recipe Card

About Southwestern Tabbouleh Salad

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy Healthy

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