Tex-Mex Tabbouleh

3
Total Time
42 min
Prep
12 min
Cook
30 min
Serves
6
Difficulty
Easy
The addition of cilantro, lime juice and cumin gives tabbouleh a Tex-Mex twist. Stir in a few shots of hot sauce if you want to bring on the heat.

Ingredients

water

1 cup(s)

uncooked bulgur

¾ cup(s)

fresh tomato(es)

1 cup(s), diced

English cucumber(s)

1 cup(s), diced

cilantro

cup(s), leaves, fresh, chopped

uncooked scallion(s)

3 Tbsp, sliced

fresh lime juice

3 Tbsp

olive oil

2 tsp, extra-virgin

table salt

¾ tsp

ground cumin

½ tsp

avocado

½ cup(s), sliced, Haas, diced

Instructions

  1. 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.
  2. Fluff bulgur with a fork and let cool to room temperature or until just slightly warm.
  3. Meanwhile, in a large serving bowl, combine tomatoes, cucumber, cilantro, scallion, lime juice, oil, salt and cumin.
  4. Add cooled bulgur to bowl; toss to combine. Gently fold in avocado and let stand 10 minutes for flavors to blend.
  5. Serve, or cover and refrigerate up to 6 hours. Let stand at room temperature about 10 minutes before serving. Yields about 2/3 cup per serving.

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