southwestern tabbouleh salad

Name: Southwestern Tabbouleh Salad
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) water; 1 cup(s) bulgur wheat; 1/3 cup(s) fresh lemon juice; 1/4 cup(s) olive oil; 1 cup(s) roughly chopped cilantro leaves; 1/2 cup(s) 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

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Deep In The Heart of, TX

Updated on Jul 8, 2016

A Southwestern spin on traditional tabbouleh. Prep time does not include marinating time.

Rate

prep time 15 Min

cook time 10 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 cup water
1 cup bulgur wheat
1/3 cup fresh lemon juice
1/4 cup olive oil
1 cup roughly chopped cilantro leaves
1/2 cup 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

Step 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.

Step 2

Combine the warm cooked wheat, lemon juice, and olive oil in a large bowl, mixing well. Let cool to room temperature.
Step 3

Stir in the cilantro, onions and peppers. Cover and refrigerate for 2 to 6 hours.
Step 4

Pour tabbouleh into a large serving bowl and garnish with tomatoes and cucumber wedges. Serve immediately.
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