Thursday, June 9, 2011

Spicy Southwestern Tabbouleh

While flipping through the July 2010 issue of Cooking Light, I found this recipe for Spicy Southwestern Tabbouleh. I thought the dish would work well as a side for a pork dish we would be making later in the week and also as a pre-workout snack (more bulgur!).

The ingredients list is very long--25 things go into it! And it takes a lot of chopping and prep work, but I think it's well worth it. The dish was delicious, and worked well as both a side dish and pre-workout snack.

If one of the ingredients isn't appealing or if you don't have it on hand (I forgot to buy queso fresco, so I used the feta I had), just sub in something else. You can also make it as spicy or not spicy as you want.

I had this in the fridge for about a week, and I would say that's just a little too long--by the end, it was pretty watery, but still pretty tasty.

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