This probably works well as a side dish with barbecued spare ribs or grilled chicken, but I followed the recipe exactly, then attempted to serve it as an entree to vegetarians. That full cup of red onions overwhelms everything! After a few forkfuls, that's all we could taste: our palates were numb from raw onions. So as published, this recipe was a dud. I might try it again without the red onions at all. (And to those of you who substituted Feta, please know that it bears no resemblance to Queso Fresco, probably my favorite ingredient in this recipe.) It's a lot easier to stick to the Old School version of Tabbouleh from the Middle East.
Spicy Southwestern Tabbouleh
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 212
- Fat: 13.7g
- Saturated fat: 2.4g
- Monounsaturated fat: 9g
- Polyunsaturated fat: 1.9g
- Protein: 4.6g
- Carbohydrate: 21.1g
- Fiber: 5.4g
- Cholesterol: 3mg
- Iron: 1.1mg
- Sodium: 224mg
- Calcium: 61mg
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.
Spicy Southwestern Tabbouleh Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- CUISINE: American, Southwest, Middle Eastern
- MAIN INGREDIENT: Rice/Grains, Vegetables
- PUBLICATION: Cooking Light
More Recipes for Salads
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Southwestern Tabbouleh Salad
Southern Living -
Southwestern Potato Salad
Cooking Light -
Tabbouleh with Chicken and Red Pepper
Cooking Light
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