Spicy Southwestern Tabbouleh

Spicy Southwestern Tabbouleh Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Inspired by friends who adore Mexican flavors, Christine Datian decided to reinvent traditional Middle Eastern tabbouleh with Southwestern spices. After substituting cilantro for parsley and adding peppers, cumin, and chili powder, she knew she had a unique dish that was quick and easy to throw together. "If you're working, you can do a lot of prep before, when you do have time," she says. Datian recommends buying prechopped vegetables from the grocery store for a fast weeknight meal. If necessary, you can even soak the bulgur overnight.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 212
Fat 13.7 g
Satfat 2.4 g
Monofat 9 g
Polyfat 1.9 g
Protein 4.6 g
Carbohydrate 21.1 g
Fiber 5.4 g
Cholesterol 3 mg
Iron 1.1 mg
Sodium 224 mg
Calcium 61 mg

Ingredients

3/4 cup uncooked bulgur
1 1/4 cups boiling water
1 1/2 teaspoons extra-virgin olive oil
1 cup chopped fresh cilantro
1 cup vertically sliced red onion
3/4 cup diced seeded tomato
1/2 cup sliced green onions
1/2 cup diced yellow bell pepper
1/2 cup chopped peeled avocado
1/4 cup diced seeded peeled cucumber
1/4 cup (1 ounce) crumbled queso fresco
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons diced seeded jalapeño pepper
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
1 garlic clove, minced
Dash of hot pepper sauce (such as Tabasco)

Preparation

1. Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 teaspoons oil in a medium bowl; cover and let stand 20 minutes. Drain bulgur through a fine sieve; place bulgur in a medium bowl. Add cilantro and remaining ingredients; toss well.

Note:

Christine Datian, Las Vegas, Nevada,

July 2010
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