Publisher Photo
Publisher Photo
This is an easy and refreshing dish for a hot summer day. It is perfect for picnics and potlucks. —Sonya Labbe, West Hollywood, California
MAKES:
12 servings
TOTAL TIME:
Prep: 20 minutes + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 minutes + chilling

Ingredients

  • 1-1/2 cups bulgur, rinsed
  • 2 cups chopped peeled mango (about 1 medium)
  • 2 cups chopped peeled papaya (about 1 small)
  • 1/2 cup thinly sliced red onion
  • 1-1/3 cups orange juice
  • 1/4 cup lime juice
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup chopped fresh cilantro

Directions

Combine bulgur, mango, papaya and onion. In another bowl, whisk orange juice, lime juice, oil and salt. Pour over bulgur mixture; toss to coat. Refrigerate, covered, 8 hours or overnight.
Just before serving, gently stir in tomatoes and cilantro. Yield: 12 servings (3/4 cup each).
Originally published as Tropical Tabbouleh in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p201

  • 1-1/2 cups bulgur, rinsed
  • 2 cups chopped peeled mango (about 1 medium)
  • 2 cups chopped peeled papaya (about 1 small)
  • 1/2 cup thinly sliced red onion
  • 1-1/3 cups orange juice
  • 1/4 cup lime juice
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup chopped fresh cilantro
  1. Combine bulgur, mango, papaya and onion. In another bowl, whisk orange juice, lime juice, oil and salt. Pour over bulgur mixture; toss to coat. Refrigerate, covered, 8 hours or overnight.
  2. Just before serving, gently stir in tomatoes and cilantro. Yield: 12 servings (3/4 cup each).
Originally published as Tropical Tabbouleh in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p201

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