Mexican Tabbouleh Especial

Doug Mc's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 6-8

Yield: 8.0 cups

• 1 cup Bulgar wheat
• 2 cups boiling water
• 1 cucumber, peeled, seeded and diced
• 1 cup fresh cilantro, chopped
• 1 cup tomato, chopped
• 1 cup diced onion
• 1 jalapeno pepper, seeded and diced fine
• 1 tablespoon chili powder
• 1 teaspoon salt
• 3 ounces queso fresco, crumbled
• 2 limes, juiced
• 1/4 cup corn oil

Directions:

1. 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.