Mexican Tabbouleh

READY IN: 1hr
Recipe by zesttoimpress

A twist on tabbouleh - Mexican style. Perfect for summer parties, this recipe is fresh, easy and healthy.

Top Review by Lise P.

Great recipe! I substituted garlic red wine vinegar since I was out of white wine vinegar and left the honey out. I also used more cilantro because we love it and can't get enough of it in our house. Great tip to add the avocado when serving! It doesn't get brown & mushy plus people that don't like it don't have to pick it out since it's not already in there. This will definitely be made again.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
  4. 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!

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