Texas Tabbouleh Recipe
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 1 cup bulgur
- 2 cups boiling water
- 1/4 cup lime juice
- 3 tablespoons canola oil
- 1/4 teaspoon coarsely ground pepper
- 2 green onions thinly sliced
- 2 jalapeno peppers seeded and chopped
- 1/2 cup chopped green pepper
- 3 medium tomatoes
- 1 can (15 ounces) black beans rinsed and drained
- 1/2 cup chopped sweet red pepper
- 1 cup finely chopped red onion
- 1/2 cup fresh cilantro leaves chopped
- 1 cup (4 ounces) crumbled queso fresco or feta cheese
- Carbohydrate 23.064276500579 g
- Cholesterol 0 mg
- Fat 4.65489600000187 g
- Fiber 5.60665484366931 g
- Protein 3.81403150002053 g
- Saturated Fat 0.393195199999556 g
- Serving Size 1 1 serving (143g)
- Sodium 10.9954355501066 mg
- Sugar 17.4576216569096 g
- Trans Fat 0.182759800002237 g
- Calories 140 calories
Directions Place bulgur in a large bowl; stir in boiling water. Let stand, covered, 30 minutes or until bulgur is tender and most of the liquid is absorbed. Drain well, pressing out excess water. Cool completely. Stir in tomatoes, onions, peppers, cilantro, lime juice, oil and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese. Yield: 10 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Texas Tabbouleh in Taste of Home September/October 2013 Nutritional Facts 3/4 cup equals 139 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 161 mg sodium, 21 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
