Mexicantabbouleh Recipes
TABBOULEH I
Steps:
- Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
- Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g
MEXICAN TABBOULEH
A twist on tabbouleh - Mexican style. Perfect for summer parties, this recipe is fresh, easy and healthy.
Provided by zesttoimpress
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
- Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
- Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
- Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!
Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 1.2, Sodium 455.7, Carbohydrate 49.2, Fiber 11.5, Sugar 12.4, Protein 10.8
MEXICAN TABBOULEH ESPECIAL
Middle Eastern Tabbouleh with a Mexican riff. An interesting addition to the usual sides for southwestern fare. This one was my own experiment and I think you will enjoy it. Some substitutions: 1 used Penzey's Southwestern seasoning for the chili powder and reduced the salt. I used Cacique brand Queso Fresco. I used corn oil instead of olive oil for a more traditional southwestern flavor profile.
Provided by Doug Mc
Categories Grains
Time 1h30m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the bulgur in a bowl and cover with the boiling water. Cover and allow to sit for an hour. Meanwhile, prepare the other items. Drain the unabsorbed water and add all the remaining items to the bulgur wheat. Mix and taste to adjust the seasonings. Chill and serve.
Nutrition Facts : Calories 140.8, Fat 9.6, SaturatedFat 1.3, Sodium 418.6, Carbohydrate 14.4, Fiber 3.7, Sugar 3.4, Protein 2.2
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- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
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