Tex-Mex Tabbouleh
3
Points®
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)
Tomato
1 cup(s), diced
English cucumber
1 cup(s), diced
Cilantro
⅓ cup(s), leaves, fresh, chopped
Scallions
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.
6
Yields about 2/3 cup per serving.
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