Tabbouleh is a Middle Eastern salad made with bulgur wheat, some chopped vegetables and lots of herbs like parsley, cilantro or mint. Liberal amounts of olive oil and lemon juice are stirred into the mix for a salad that’s incredibly fresh tasting. I came across this recipe for Southwestern Tabbouleh in Cooking Light magazine a few years back and it’s been a potluck favorite. Nutty, chewy bulgur, crunchy bell peppers, creamy avocados and a spicy kick: Southwestern Tabbouleh has it all!
The nice thing about this salad is its versatility. You’re not limited to using peppers, onions and cucumbers if you don’t have them (or don’t like them). Try adding black beans or roasted corn…or perhaps some diced mango. If you don’t care for cilantro, substitute parsley. If you don’t have queso fresco, substitute feta or pepper jack cheese. For the vinaigrette use all lime juice, all lemon or a combination. You get the idea.
We used bulgur last week to make a delicious breakfast porridge. As mentioned in that post, bulgur is easy to prepare in bulk and keeps for a week in the fridge. Make sure to check the directions on the package as a guideline for preparation. I like to cover mine with boiling water and let it set (like couscous) but bulgur can also be cooked on the stove like rice until softened. It depends on your preference and how coarsely the bulgur has been ground. I used bulgur that had been prepared earlier in the week to make my Southwestern Tabbouleh.
Ingredients
- 1 1/2 cups prepared bulgur
- 1 bunch cilantro large stems removed and chopped
- 1/2 medium red onion diced or cut into petals
- 3/4 cup diced seeded tomato I used grape tomatoes because they were the only ones worth buying this week
- 1/2 cup diced bell peppers I used assorted colors because I had them on hand
- 1/2 avocado diced (use the whole thing if you prefer)
- 1/2 jalapeno pepper seeded and minced
- 1/4 cup diced seeded peeled cucumber I used half a 6" cuke
- 1 ounce or more queso fresco crumbled
- 1/4 cup olive oil any light tasting salad oil will work
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin more or less
- 1/4 teaspoon ground red pepper more or less
- 1/4 teaspoon paprika more or less
- 1/4 teaspoon chili powder more or less
- salt and pepper to taste
Instructions
- In a large bowl mix the bulgur with the cilantro, vegetables and cheese.
- Mix the vinaigrette and pour over the tabbouleh. Gently mix together. Add more olive oil or lemon/lime juice if it seems dry.
- Cover and refrigerate for an hour or more.
- Before serving, taste and adjust the seasonings. I sometimes add even more lime juice.
- Consume leftovers within a day as the cheese and avocado will lose their appeal. Alternately, you could wait to add them before serving.
this looks wonderful Lydia!
Mmmm… this looks delicious, Lydia! Thanks for sharing with us at Saturday Dishes! I’m pinning your links.
Awesome fusion recipe idea… your are so creative. Thanks for bringing your tabbouleh to foodie friday.
This looks amazing. This would be great for those summer BBQ 🙂
It’s always gotten raves when I bring it. Hope it’s a hit for you, too. 🙂
Hi Lydia!
I featured your recipe for this week’s Tasty Tuesdays!
I hope you’ll stop by and link up again with me!
http://mrsthreeinthree.com/2014/04/tasty-tuesdays-55.html
-Karly
Thank you so much! I’m making my way over there 🙂
Such a bright and colorful salad. Love it. Thanks for sharing it at Tasty Tuesday. Featuring you this week at Ma Niche.
My mouth is watering! This sounds like the perfect addition to my barbeque next month 🙂
I love all the colors! What a beautiful dish for any table. Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!
Thanks for pinning. I hope you get a chance to try it 🙂
Yummy! How creative! I also make it the traditional way. I have to try your way! Looks amazing! Thanks for sharing on Whatever Wednesday at Thank You Honey! Have a fabulous weekend! Hope to see you next week!
Thanks Sarah, see you Wednesday if not sooner 🙂
I have seen this, but never tasted it. It looks super simple to make, so I’ll have to give it a try. I’m trying to add more vegetables to our dishes. This Tabbouleh looks like a perfect addition to our dining repertoire. Thanks for sharing with Countdown in Style.
I’m sure you’ll like it April. Thanks for coming by 🙂
I think the idea of using bulgur is a great one! Your recipe sounds delicious!
I love making things like this with either coucous, barley, quinoa, or bulgur – so versatile! I definitely know what you mean about the tomatoes. It makes me crazy – when I need a certain kind/color, I can never find them, but when I don’t need them, they’re everywhere. Either that or they’re either completely under-ripe or mushy. Wish I had space for a little garden…although truth be told, I probably couldn’t keep anything alive anyhow lol. #TastyTuesdays
We didn’t have a garden last summer but Rick planted a couple cherry tomato plants and we ate off them until the frost. It was great!
Beautiful dish! I’ve only had tabbouleh a couple of times and I’ve really enjoyed it. I don’t know why I never thought to make it. May have to change that!
Let me know how it turns out! Thanks for dropping by and taking the time to comment 🙂
Looks yummy! I bet this would be good with Quinoa too. Can’t wait to try!
I’ve made similar salad with quinoa. I’m sure it would be great! Let me know if you give it a try 🙂
I just love tabbouleh and this is a nice change! Pinned!
Thanks! I appreciate the pin.
Oh this looks delicious! Definitely trying it next week!!
Stay tuned I have a red lentil and bulgur patty coming soon to the blog 🙂
I love tabblouleh, thanks for sharing!
This looks delicious, Lydia. I do lots of twists and turns on Tabbouleh as well. I love it’s versatility! This will be the one I make next time. Great photos!
I Love this twist on the more traditional Tabbouleh recipes. Always looking for new ways to use herbs! Thanks for posting!
That looks delicious!
I’ve only had tabbouleh once and it was delicious.
Can you find bulgur in Abruzzo? That part of Italy likes polenta don’t they?