Spicy Tex-Mex Tabbouleh

Spicy Tex-Mex Tabbouleh

Serves 4-6 

Ingredients

• 1 cup water
• 1/2 cup tomato juice
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/8 tsp dried crushed red pepper
• 1/8 tsp cayenne pepper
• 1 cup bulgur
• 10 oz. frozen corn, thawed, drained
• 3 large fresh plum tomatoes, seeded, diced
• 1 small red onion, finely diced
• 1 small green bell pepper, finely diced
• 1 small cucumber, peeled, seeded, finely diced
• 5 tsp olive oil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped parsley
• 3 tbsp red wine vinegar
• 2 large garlic cloves, minced
• 1/2 tsp Tabasco

Instructions

1. Combine the first seven ingredients in medium saucepan. Bring to a boil then stir in bulgur. Remove from heat and cover. Let stand until bulgur is tender, liquid is absorbed and mixture is at room temperature, about 1 hour.
2. Fluff bulgur with fork. Transfer to large bowl. Add corn, tomatoes, onion, bell pepper and cucumber and toss gently. Whisk oil, cilantro, vinegar, garlic and hot pepper sauce in medium bowl to blend. Pour over vegetable mixture. Toss to coat. Season to taste with salt and pepper, and more Tabasco if you wish. Cover and refrigerate 1 hour to allow flavors to blend. This dish can be prepared 6 hours ahead. Keep refrigerated. Serve cold or at room temperature.

Source: scrumpdillyicious