Southwestern Tabbouleh Salad

Southwestern Tabbouleh Salad Recipe

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A Southwestern spin on traditional tabbouleh.

Prep time does not include marinating time.


★★★★☆ 1 vote

15 Min
10 Min
Stove Top


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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
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


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

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About Southwestern Tabbouleh Salad

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

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