Spicy Southwestern Tabbouleh

Not long ago, the hubs and I learned that we really liked bulgur.  Since then, I’ve been wanting to try tabbouleh, but I always hear mixed reviews because the mint can be so overpowering.  I spotted this recipe in Cooking Light and decided it would be a great one to try for a light lunch.  

Great, it was!  You could easily add cooked chicken to it to make it a more substantial meal, but we had it as is.  The flavors were just perfect and it was so simple to make!  The avocados MAKE this so do not leave them out!  Definitely try this next time you’re looking for a little bit different take on a light lunch!  It would also be a great side dish for your next Mexican night! 

Spicy Southwestern Tabbouleh
Adapted from:  Cooking Light, July 2010 

Ingredients:
3/4 cup uncooked bulgur
1 1/4 cups boiling water
1 1/2 tsp extra-virgin olive oil
1 cup chopped fresh cilantro
1 cup vertically sliced red onion
3/4 cup diced seeded tomato
1/2 cup sliced green onions
1/2 diced bell pepper
1 peeled, chopped avocado (I diced half and cut half lengthwise)
1/4 cup crumbled queso fresco (I just realized I forgot to add this!)
1/4 cup extra-virgin olive oil
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
2 tsp diced seeded jalapeno pepper
3/4 tsp dried oregano
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp fresh ground black pepper
1 garlic clove, minced
dash of Tabasco 

Method:
Combine bulgur, boiling water and 1.5 tsp oil in a medium bowl – cover and let sit for 20 minutes.  In the meantime, chop all your veggies.  Once twenty minutes are up, fluff the bulgur, add the rest of the ingredients, mix well and serve. 

Spicy Southwestern Tabbouleh

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