Prep 20 mins
Cook 1 hr 10 mins
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.
- 1 cup Bulgar wheat
- 2 cups boiling water
- 1 cucumber, peeled, seeded and diced
- 1 cup fresh cilantro, chopped
- 1 cup tomatoes, 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
- 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.