Mexican-Style Tabbouleh

    2 hours 15 minutes

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

    1 person made this

    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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