Southwestern Tabbouleh

Southwestern Tabbouleh
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With nutty, chewy bulgur, crunchy bell peppers, creamy avocados and a spicy kick: Southwestern Tabbouleh has it all!

Category: salads


Serves 6

1 1/2 cups prepared bulgur
1 bunch cilantro, large stems removed and chopped
1/2 medium red onion, diced or cut into petals
3/4 cup diced seeded tomato (I used grape tomatoes because they were the only ones worth buying this week)
1/2 cup diced bell peppers (I used assorted colors because I had them on hand)
1/2 avocado, diced (use the whole thing if you prefer)
1/2 jalapeno pepper, seeded and minced
1/4 cup diced seeded peeled cucumber (I used half a 6" cuke)
1 ounce or more queso fresco, crumbled
1/4 cup olive oil (any light tasting salad oil will work)
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3/4 teaspoon dried oregano
1/4 teaspoon ground cumin, more or less
1/4 teaspoon ground red pepper, more or less
1/4 teaspoon paprika, more or less
1/4 teaspoon chili powder, more or less
salt and pepper to taste


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Added 10 years ago by:
Lydia McClister Filgueras Lydia McClister Filgueras
     119 recipes
2 people cheffed this recipe
Stephanie Brooks HawkinsLydia McClister Filgueras
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