Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- In a large bowl mix the bulgur with the cilantro, vegetables and cheese.
- Mix the vinaigrette and pour over the tabbouleh. Gently mix together. Add more olive oil or lemon/lime juice if it seems dry.
- Cover and refrigerate for an hour or more.
- Before serving, taste and adjust the seasonings. I sometimes add even more lime juice.
- Consume leftovers within a day as the cheese and avocado will lose their appeal. Alternately, you could wait to add them before serving.
