Mexicantabbouleh Recipes

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TABBOULEH RECIPE BY TASTY



Tabbouleh Recipe by Tasty image

Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf

Provided by Merle O'Neal

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

3 bunches fresh parsley
2 medium tomatoes
1 teaspoon salt
½ cup fresh lemon juice, plus 2 tbsp, divided
½ cup fine grain bulgur, or medium grain, rinsed and drained
1 cup water
1 english cucumber, diced
2 scallions, thinly sliced
½ cup olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoons fresh mint leaf, thinly sliced

Steps:

  • Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
  • Chop the parsley very finely and transfer to a medium bowl.
  • Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
  • Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
  • Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
  • Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams

MEXICAN TABBOULEH



Mexican Tabbouleh image

A twist on tabbouleh - Mexican style. Perfect for summer parties, this recipe is fresh, easy and healthy.

Provided by zesttoimpress

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup chicken stock
1 cup Bulgar wheat
1 pint grape tomatoes, halved
1/4 cup finely diced green pepper (apx 1/2 small green pepper)
1/4 cup finely diced red onion (apx 1/2 small red onion)
1 large red chili pepper, seeded, cored and diced (reserve seeds for dressing)
15 1/2 ounces black beans
15 1/2 ounces corn
1/3 cup fresh cilantro, chopped
1 tablespoon lime zest (apx 2 limes)
1/3 cup lime juice (apx 3 limes)
1/2 tablespoon fresh garlic (apx 1-2 cloves, see cooking tip above)
1 teaspoon cumin
1 teaspoon salt
1 tablespoon white wine vinegar
2 tablespoons honey
1/2 tablespoon extra virgin olive oil
seeds from red chili pepper (the more, the spicier)
1 large avocado, diced (coat with lime juice)
tostitos roll, break in half and sprinkle on top

Steps:

  • Bring the chicken stock to a boil on high in a medium saucepan. Remove from heat and add bulgur wheat. Stir to mix well, then cover and set aside. It needs to sit for 30 minutes, so now we work on the other components.
  • Chop, slice and dice the veggies (tomatoes, green pepper, onion, chile) and throw them, beans and corn in a medium salad bowl, or if you plan on saving some for later in the week, it's easiest to put it directly in a large bowl of your food storage container of choice.
  • Add dressing ingredients (the next 8 ingredients) to a bowl except oil, add slowly at the end whisking until combined.
  • Allow bulgur wheat to cool, then add it to the veggies and toss to combine. Pour on the dressing and toss to coat. Cover and refrigerate for at least one hour. Remove from the fridge, add avocado, toss to combine (if you're looking at leftovers, keep avocado separate, tightly wrapped). Top with chips. Ole!

Nutrition Facts : Calories 297.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 1.2, Sodium 455.7, Carbohydrate 49.2, Fiber 11.5, Sugar 12.4, Protein 10.8

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

  • Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  • Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

MEXICAN BULGUR AND VEGETABLE SALAD



Mexican Bulgur and Vegetable Salad image

Provided by Zanne Stewart

Categories     Salad     Tomato     Side     Vegetarian     Quick & Easy     Lemon     Mint     Pine Nut     Cucumber     Healthy     Vegan     Jícama     Cilantro     Bulgur     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (side dish) servings

Number Of Ingredients 11

1 cup boiling-hot water
1/2 cup coarse bulgur
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced (1/4-inch) cored seedless cucumber
1 cup diced (1/4-inch) peeled jicama
2 cups chopped cilantro
1/2 cup chopped mint leaves
3 tablespoons pine nuts, lightly toasted

Steps:

  • Pour boiling water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
  • Drain bulgur in a sieve, pressing to remove any excess liquid, and transfer to a large bowl. Add lemon juice, oil, cumin, and 1/2 teaspoon salt and toss well. Stir in remaining ingredients. Season with salt and pepper and serve at room temperature.

CILANTRO TABOULI



Cilantro Tabouli image

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Provided by robynmorgan

Categories     Salad     Grains     Tabbouleh

Time 3h35m

Yield 6

Number Of Ingredients 11

2 ¼ cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
¾ cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon freshly cracked pepper
salt to taste

Steps:

  • Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  • Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 11.8 g, Fat 4.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 11.8 mg, Sugar 1.5 g

CHIPOTLE-PALE ALE CHILI WITH MEXICAN BROWN RICE TABBOULEH



Chipotle-Pale Ale Chili with Mexican Brown Rice Tabbouleh image

If you're hosting a game-day party this year, a few things are guaranteed: People are going to get loud, hungry and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make-ahead dishes and be sure to tell everyone it's BYOB. This smoky, savory chili gets more delicious the longer it cooks; the bright and zesty Mexican tabbouleh makes a perfect side dish, but it's even better paired with the chili.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 21

Olive oil, for browning the meat
2 pounds chuck or sirloin, cut into 1-inch cubes
1 pound ground sirloin
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
One 12-ounce bottle pale ale or IPA
One 28-ounce can whole tomatoes
One 16-ounce can refried beans
2 chipotle peppers in adobo sauce, chopped, plus more sauce from the can
3 cloves garlic, put through a press or minced
Mexican Brown Rice Tabbouleh, recipe follows
2 cups brown rice
Juice of 2 limes
1/2 small red onion, finely chopped
2 tablespoons olive oil
1 garlic clove, put through a press or minced
Kosher salt and freshly ground black pepper
1 medium red bell pepper, diced
1/2 cup chopped cilantro
2 tablespoons chopped mint
Lime wedges, for serving

Steps:

  • Heat a small amount of olive oil in a large heavy-bottom pot over high heat. Working in 2 batches, sear the cubed meat, stirring occasionally, until nicely browned. Transfer the meat to a large bowl and add more oil to the pan between batches if needed.
  • Add a little more oil to the pot. Sear the ground sirloin over high heat, stirring and breaking up chunks with a wooden spoon, until browned. Transfer to the bowl with the cubed meat.
  • Return all the meat to the pot and add the cumin and salt and pepper. Stir for a few seconds until fragrant. Add the ale, tomatoes, refried beans, chipotle peppers and garlic. Season with another few pinches of salt and pepper. Simmer over medium-low heat, uncovered, stirring occasionally, until thickened, at least 1 hour. Keep tasting and seasoning with salt, pepper and more adobo sauce from the chipotles. Serve with Mexican Brown Rice Tabbouleh.
  • Combine the rice with 4 cups of room-temperature water in a large saucepan and bring to a boil over medium heat. Lower the heat so the water just simmers, cover the pot, and cook until the water is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 10 minutes.
  • Meanwhile, in a small bowl, combine the lime juice, red onion, oil, garlic and some salt and pepper. Add the bell pepper, all but 1 tablespoon of the cilantro, and the mint to the rice; drizzle with the red onion mixture and toss to combine. Add more salt, black pepper and lime juice to taste. Garnish with the reserved 1 tablespoon cilantro. Serve with lime wedges.

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