Best 9 Mexican Tabbouleh Recipes

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Mexican tabbouleh, a delightful fusion dish, brings together the vibrant flavors of Mexican and Middle Eastern cuisines. This unique recipe transforms the traditional tabbouleh, a Levantine salad, into a tantalizing fiesta of flavors. With its bold combination of fresh herbs, tangy dressing, and the addition of Mexican ingredients like corn, black beans, and chili peppers, Mexican tabbouleh offers an exciting twist on a classic. This article will guide you through the steps of creating this delectable dish, providing tips and tricks to ensure a flavorful and authentic experience. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

TABBOULEH I



Tabbouleh I image

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Provided by Candice

Categories     Salad     Grains

Time 2h10m

Yield 8

Number Of Ingredients 11

1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  • Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g

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 TABBOULEH ESPECIAL



Mexican Tabbouleh Especial image

Middle Eastern Tabbouleh with a Mexican riff. An interesting addition to the usual sides for southwestern fare. This one was my own experiment and I think you will enjoy it. Some substitutions: 1 used Penzey's Southwestern seasoning for the chili powder and reduced the salt. I used Cacique brand Queso Fresco. I used corn oil instead of olive oil for a more traditional southwestern flavor profile.

Provided by Doug Mc

Categories     Grains

Time 1h30m

Yield 8 cups, 6-8 serving(s)

Number Of Ingredients 12

1 cup Bulgar wheat
2 cups boiling water
1 cucumber, peeled, seeded and diced
1 cup fresh cilantro, chopped
1 cup tomatoes, chopped
1 cup diced onion
1 jalapeno pepper, seeded and diced fine
1 tablespoon chili powder
1 teaspoon salt
3 ounces queso fresco, crumbled
2 limes, juiced
1/4 cup corn oil

Steps:

  • Place the bulgur in a bowl and cover with the boiling water. Cover and allow to sit for an hour. Meanwhile, prepare the other items. Drain the unabsorbed water and add all the remaining items to the bulgur wheat. Mix and taste to adjust the seasonings. Chill and serve.

Nutrition Facts : Calories 140.8, Fat 9.6, SaturatedFat 1.3, Sodium 418.6, Carbohydrate 14.4, Fiber 3.7, Sugar 3.4, Protein 2.2

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.

LEBANESE TABBOULEH



Lebanese Tabbouleh image

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings, appetizer

Time 30m

Yield 6 appetizer spread servings, 4 salad servings

Number Of Ingredients 10

1/4 cup fine bulgur wheat
1 small garlic clove, minced (optional)
Juice of 2 large lemons, to taste
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
1/4 cup chopped fresh mint
1/2 pound ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
Salt, preferably kosher salt, to taste
1/4 cup extra virgin olive oil
1 romaine lettuce heart, leaves separated, washed and dried

Steps:

  • Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water. Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt. Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
  • Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 3 grams

TABBOULEH



Tabbouleh image

This fresh and healthy salad uses mostly herbs with a little bulgur wheat

Provided by Good Food team

Categories     Side dish

Time 30m

Number Of Ingredients 7

50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil

Steps:

  • Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
  • Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
  • Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.

Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium

TABOULEH



Tabouleh image

Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1/4 cup bulgur
3 bunches fresh parsley, minced (about 2 cups)
3 large tomatoes, finely chopped
1 small onion, finely chopped
1/4 cup lemon juice
1/4 cup olive oil
5 fresh mint leaves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

  • Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.

Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

TEXAS TABBOULEH



Texas Tabbouleh image

I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. -Tammy Davis, Arlington, Virginia

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 16

1 cup bulgur
2 cups boiling water
3 medium tomatoes
1 cup finely chopped red onion
2 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 jalapeno peppers, seeded and chopped
1/2 cup fresh cilantro leaves, chopped
1/4 cup lime juice
3 tablespoons canola oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup crumbled queso fresco or feta cheese

Steps:

  • 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, garlic and seasonings. Add beans; toss to combine. Refrigerate, covered, at least 30 minutes. Serve with cheese.

Nutrition Facts : Calories 139 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your tabbouleh.
  • Chop the parsley and tomatoes finely. This will help the flavors to meld together.
  • Use a light hand with the dressing. You don't want to overpower the other flavors in the dish.
  • Let the tabbouleh rest for at least 30 minutes before serving. This will give the flavors time to develop.
  • Serve tabbouleh as a side dish or appetizer. It's also a great addition to a mezze platter.

Conclusion:

Mexican tabbouleh is a delicious and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, give Mexican tabbouleh a try!

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