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Texas Tabbouleh Recipe

Texas Tabbouleh Recipe

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
TOTAL TIME: Prep: 40 min. + chilling YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 161 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Texas Tabbouleh

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Reviewed May. 22, 2016

"Delicious! I used Israeli couscous instead, because that's what I had at home. I couldn't stop eating it!"

Reviewed Mar. 25, 2014

"Absolutely fabulous! Easy to make and really good for you!! This is a regular for me now!!"

Reviewed Oct. 23, 2013

"I am always skeptical of recipes that are Texas adapted, but this is great. A good hearty salad or a vegetarian lunch. I substituted black eyed peas for black beans and cherry tomatoes, but still great. For a Texas taste, use queso fresco, not feta."

Reviewed Oct. 6, 2013

"Interesting combination of flavors"

Reviewed Sep. 19, 2013

"I prepared this recipe for a food demo highlighting healthy grains. I used quinoa instead. Very nice, the feta cheese gave it nice tang. Beautiful colors"

Reviewed Sep. 8, 2013 Edited Oct. 4, 2013

"We enjoyed this recipe last night along with grilled lamb. The recipe is very easy to make...directions are clear...except one step is missing...doesn't say how to prep the tomatoes, but I chopped them like the other veggies. I used feta cheese and parsley instead of cilantro. I would make this recipe again and again."

Reviewed Aug. 21, 2013

"Very nice. I took it to a pot luck and everyone enjoyed it. The black beans add a nice colour contrast."

Reviewed Aug. 17, 2013

"We just tried this for dinner this evening; healthy and delicious and now one of our favorites! The jalapeno gives it a nice kick!"

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