Tex-Mex Tabbouleh Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup water
3/4 cup uncooked wheat bulgur
1 cup fresh tomatoes, finely diced
1 cup English cucumber, finely diced
1/3 cup cilantro, leaves, fresh, chopped
1/3 cup uncooked green onion, thinly sliced
3 Tbsp fresh lime juice
2 tsp olive oil, extra-virgin
3/4 tsp table salt
1/2 tsp ground cumin
1/2 cup avocado, Haas, diced
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Directions: |
Directions: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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: This is a great low calorie Southwestern twist on the traditional Middle Eastern Tabbouleh side dish, perfect for a summer time barbecue. I like to double or even triple the recipe and am usually quite liberal with the seasoning to taste.
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