Best Texas Tabbouleh Recipes

TEXAS TABBOULEH

Texas Tabbouleh image

I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. -Tammy Davis, Arlington, Virginia

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup crumbled queso fresco or feta cheese

Steps:

Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely., Stir in tomatoes, onions, peppers, cilantro, lime juice, oil, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

TEXAS TABBOULEH

Texas Tabbouleh image

Number Of Ingredients 8

Ingredients

3/4 cup bulgur wheat
1 cup freshly squeezed orange juice
2/3 cup chopped tomato
2/3 cup chopped cucumber
1 tablespoon tequila (optional)
1 jalapeño pepper, seeded and diced
1 teaspoon chopped cilantro
salt to taste

Steps:

Place bulgur in bowl and mix with orange juice; let sit for 30 minutes. Add tomatoes, cucumbers, tequila, jalapeño, chopped cilantro, and salt. Mix well. Refrigerate at least 1 hour.

Nutrition Facts : Nutritional Facts Serves

TABBOULEH - TEXAS DE BRAZIL'S RECIPE RECIPE - (4.4/5)

Tabbouleh - Texas de Brazil's recipe Recipe - (4.4/5) image

Provided by [email protected]

Number Of Ingredients 10

Ingredients

1 cup fine grain Bulgur wheat, soaked overnight in 3 cups water
3/4 cup olive oil (Note, original recipe called for 1 cup. I found this to be too much)
1/3 cup freshly squeezed lemon juice
2 bunches Italian flat parsley, stems removed, finely chopped
1 cup tomato, diced (with juice and seeds)
1/2 white onion, finely diced
1 bunch scallions, finely chopped
2 tablespoons finely chopped mint leaves
Salt to taste
1/4 teaspoon ground pepper

Steps:

Strain the water from the bulgur and squeeze it well to remove any excess liquid. Transfer the bulgur to a large bowl. Add the oil and lemon juice and mix well with a silicone spatula. Gently mix in the parsley, tomatoes, onion and mint and season with salt. Taste and add more salt, lemon juice, or oil if needed. The tabbouleh can be served immediately or chill overnight and serve the next day.

TEXAS TABBOULEH RECIPE

Texas Tabbouleh Recipe image

I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. -Tammy Davis, Arlington, Virginia

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) crumbled queso fresco or feta cheese

Steps:

Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely.
Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.
Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Texas Tabbouleh in Taste of Home
September/October 2013
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