Pin It

Tex-Mex Tabbouleh Recipe

Hey folks, I’m coming to you today from the lovely and quaint little city of Vicksburg, Mississippi, which is nestled high on the banks of the Mississippi River. Jeremy and I have been here for the last two weeks for his work but will be returning home to New Orleans on Saturday. While Vicksburg has a draw for visitors with its military history, casinos, and adorable downtown, it’s not quite New Orleans. Not that it tries to be, but when you’re used to living in a city, it’s rather difficult to adjust to what seems like small town life. Let’s just say I’ve spent quite a bit of time in our hotel room. The upside though is that I’ve been able to get a ton of work done, and they’ve got a gym at our hotel so I’ve been able to stay in pretty good shape, too. Gotta keep up those good habits!

Tex-Mex Tabbouleh Recipe

We of course opted for a hotel with a kitchen in the room because three weeks of eating out just wouldn’t fit into our budget. While I have been cooking dinner nightly for us, I haven’t done much cooking for this site since I’ve been here. Most of it has been that I haven’t needed to plus I’m stuck here with only two electric burners, a microwave, and no oven. I’ve been able to make do, and thankfully, this recipe was the perfect one to have to create in an extended stay hotel kitchen! I was also impressed with the quality of the light I was able to get for the photos. You may notice that my pictures look a little different here – it’s because I’m not in my normal kitchen. However, I really like how they came out! Our hotel room window faces east so by the time the morning sun was on top of the hotel, I was getting great light into my window. I’m really pleased with the results. Ha, anyway, a little photography nerding-out there for you. 😉

Tex-Mex Tabbouleh Recipe

Regardless of having to prepare this for you in a hotel room kitchen, I’m excited about the recipe that I’m bringing you today! It’s something I like to call a Tex-Mex tabbouleh recipe, and it was mainly inspired by my friends over at Bob’s Red Mill. We’ve worked in partnership not only to bring you this fun and tasty summertime recipe, but also to bring you a wonderful giveaway – the chance to win  a $50 Bob’s Red Mill gift card plus your own 28 oz. package of bulgur, the key ingredient in this recipe. The gift card is offered so you can try a few of their other products as well. They’ve a huge selection!

Tex-Mex Tabbouleh Recipe

Let’s start with the bulgur, shall we? If you’ve ever had bulgur before it’s most likely been in a traditional Mediterranean tabbouleh recipe. This chilled cracked wheat salad typically contains loads of parsley (and sometimes mint), tomatoes, garlic, cucumber, green onion, olive oil, and lemon juice. You can see how that can be easily adjusted to accommodate the Tex Mex flavors that are so well-loved here in America – cilantro for parsley; lime for lemon juice; red onion for green onion; and then adding in a little queso fresco for good measure. Because, what’s life without a little cheese added, eh?

Tex-Mex Tabbouleh Recipe

Not only is this dish tasty and filling, it’s also quite healthy. Bulgur is whole grain that cooks up much in the same way that rice does. The grains are fluffy and easy to separate. Plus, it’s easy to cook bulgur on the stovetop, with a 1:2 bulgur to water ratio, and it’s ready in under 20 minutes. I actually like it better than rice because it has a little resistance on the tooth to it, making it a more satisfying to chew than rice. However, bulgur is made from cracked wheat so please be aware that it’s not gluten free. But if you are able to have gluten, bulgur is a good bet because it’s rich in fiber, iron, and calcium. It’s a great alternative to some of the more nutritionally deplete starches like white rice, potatoes, or pasta. I’m certainly glad that Bob’s Red Mill sent me three packages of it. I’m definitely adding this to our meal rotations. I’m going to serve this in place of rice and see how well it goes with some of my favorite rice-friendly dishes like beans, gumbo and étouffée. I’m game to try anything at least once – especially when it’s a positive nutritional shift.

Tex-Mex Tabbouleh Recipe

I also appreciate bulgur’s versatility. It can be served warm in place of rice for hot dishes, or it can be used to make a variety of cold salads. I can easily see bulgur taking the place of pasta in my favorite pasta salads. Overall, because of its fiber content, a salad made with bulgur is more satisfying than one made with pasta. Just one cup of this Tex-Mex tabbouleh alongside two small chicken thighs made a wonderfully satisfying meal for us (twice last week!). Clearly, I’ve been converted into a bulgur believer! Seriously, though, I’m quick to adopt new food items when I see how useful, tasty, and nutritionally complete they are. Even though I come from a culture where rice is sacred, I’m willing to change from that to this better-for-me grain. To me, it’s an easy choice!

Tex-Mex Tabbouleh Recipe

Finally, I’m sure you remember that I mentioned a contest… Well, here’s the part where we get to it! You can enter in the Rafflecopter widget below. I’m thrilled to be able to offer you a package of bulgur, which will make many meals for you and your family, along with a $50 Bob’s Red Mill gift card, which can be used to buy some of their other grains, cereals, flours, mixes and more! Their product line is quite impressive and diverse. You’ll feel like a kid in a candy store! Also, I’ve got many ways for you to enter and connect with both me and Bob’s Red Mill on social media. Please note that the contest is only open to US mailing addresses and adults 18+. While I’m hosting the giveaway, Bob’s Red Mill will be sending you the prize directly. I think that’s all the housekeeping stuff – let’s get you to the contest!

Tex-Mex Tabbouleh Recipe

a Rafflecopter giveaway

Yield: 6 sides, 2-3 entree

Tex-Mex Tabbouleh Recipe

This Tex-Mex tabbouleh recipe is the perfect side dish! It's loaded with fresh veggies and tons of flavor. Try it for your next picnic or BBQ.

Ingredients:

  • 1 cup uncooked bulgur
  • 2 cups water
  • 1 teaspoon kosher salt
  • 1 cup chopped tomato
  • 1 cup crumbled queso fresco
  • 1/2 cup finely diced red onion
  • 1/2 cup finely chopped cilantro leaves
  • 2 teaspoons minced jalapeño, seeds and pith removed (omit for milder salad)
  • 1 teaspoon minced fresh garlic
  • 1/4 cup + 2 tablespoons lime juice (about 2 limes)
  • 1/4 cup neutral oil (such as olive oil, grape seed oil or safflower oil)
  • 1 teaspoon kosher salt

Method:

Cooking the Bulgur:

  1. Combine the bulgur, water and first teaspoon of kosher salt in a pot that you have a lid for.
  2. Bring the water to a boil, reduce to a simmer, and cook covered 12 to 15 minutes, until bulgur is tender.
  3. Drain off any excess water and then spread cooked bulgur on a sheet pan lined with parchment or a dinner plate to cool to room temperature.

Preparing the Salad:

  1. While the bulgur is cooking and cooling, proceed to prepare the rest of the ingredients.
  2. Once the bulgur has cooled to room temperature, add it to a mixing bowl. Stir it gently with a fork to break up any lumps.
  3. Add the tomato, queso fresco, red onion, cilantro, jalapeño, and garlic to the bulgur. Gently mix with a spatula or large spoon to combine.
  4. Whisk together the lime juice, oil and second teaspoon of kosher salt in a small bowl. Pour over the bulgur salad and again gently stir to combine.
  5. For best flavor, refrigerate the completed salad at least 30 minutes before serving. This dish keeps well up to a week stored in an air tight container.

Prep:20 min

Cook:15 min

Total:1 hour 5 min

Print Recipe

DISCLOSURE: BOB’S RED MILL COMPENSATED ME TO CREATE THIS RECIPE AND HOST THE CONTEST. ALL OPINIONS EXPRESSED ARE SINCERE AND MY OWN.

    Pin It

Related Posts