Serves 6
65 min
Tex-Mex Tabbouleh
Recipe GLPRe1b580ac9b8a14
A vibrant fusion twist on traditional tabbouleh, blending Middle Eastern bulgur with bold Tex-Mex flavors. Fresh cilantro, jalapeños, tomatoes, and tangy lime juice create a refreshing salad, finished with crumbly queso fresco. Perfect as a side dish, appetizer, or light lunch that keeps beautifully for days.
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Ingredients
1 cup uncooked bulgur
2 cups water
2 teaspoons kosher salt, divided
1 cup chopped tomato
1 cup crumbled queso fresco
1/2 cup finely diced red onion
1/2 cup finely chopped fresh cilantro leaves
2 teaspoons minced jalapeño, seeds and pith removed
1 teaspoon minced fresh garlic
1/4 cup plus 2 tablespoons fresh lime juice
1/4 cup neutral oil
Directions
In a pot with a lid, combine the uncooked bulgur, water, and 1 teaspoon of kosher salt. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 12 to 15 minutes until the bulgur is tender and the water is fully absorbed.
Transfer the cooked bulgur to a parchment-lined sheet pan or a dinner plate and let it cool to room temperature, stirring occasionally to help it cool evenly.
While the bulgur cools, mince the fresh garlic, remove seeds and pith from the jalapeño and mince it, finely dice the red onion, chop the tomato, and finely chop the cilantro leaves.
Transfer the cooled bulgur to a large mixing bowl and gently break up any lumps with a fork.
Add the tomato, crumbled queso fresco, red onion, cilantro, jalapeño, and garlic to the bulgur. Gently toss with a spatula or large spoon to combine all ingredients.
In a small bowl, whisk together the lime juice, neutral oil, and the remaining 1 teaspoon of kosher salt until well combined.
Pour the lime dressing over the bulgur salad and gently stir again to coat all ingredients evenly.
For best flavor, refrigerate the salad for at least 30 minutes before serving. Store in an airtight container for up to one week.
