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Texas Tabbouleh Recipe

Texas Tabbouleh Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 40 min. + chilling

Makes: 10 servings

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

Ingredients

Directions

  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, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings.
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Originally published as Texas Tabbouleh in Taste of Home September/October 2013

Nutritional Facts

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

Reviews

May. 30, 2016

Prepared as directed. The response from folks, "It's okay". It was a lot of work for "okay".

May. 22, 2016

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

Mar. 25, 2014

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

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.

Oct. 6, 2013

Interesting combination of flavors

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

Sep. 8, 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.

Aug. 21, 2013

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

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!

Reviews

May. 30, 2016

Prepared as directed. The response from folks, "It's okay". It was a lot of work for "okay".

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