Mexican-Style Tabbouleh

Mexican-Style Tabbouleh


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Burghul gives you dietary fibre, B vitamins, and a healthy helping of minerals, including good quantities of magnesium.

Janet Mitchell

Serves: 4 

  • 1 cup burghul
  • 3 cups boiling water
  • 1/4 cup lime juice
  • 3 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt
  • 2 cups cherry tomatoes, halved
  • 1 cup frozen corn kernels, thawed
  • 1 green capsicum, diced
  • 3 spring onions, thinly sliced
  • 1/2 cup chopped fresh coriander or parsley

Preparation:2hours15min  ›  Ready in:2hours15min 

  1. Combine the burghul and boiling water in a large bowl. Stand for 1 hour. Drain and squeeze the burghul dry.
  2. Meanwhile, whisk together the lime juice, oil, cumin, oregano and a pinch of salt in a large bowl. Stir in the tomatoes, corn, capsicum, spring onions and coriander. Add the drained burghul and toss to combine. Stand for at least 1 hour. Serve chilled or at room temperature.

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