Tabbouleh con Pico de Gallo

Tabbouleh con bulgur y pico de gallo

Tabbouleh or tabule is an Arabic Typical dish that is usually cooked in summer because it turns out to be very refreshing. It’s done with bulgur wheat, an amazing cereal with a slightly sweet touch. But if you can’t find it, you can use couscous.

Usually, bulgur is mixed with some lettuce and tomato but I wanted to make something different so I used Pico de Gallo (fusion cuisine, you know). Where I use green pepper, you can use green chilli but I preferred to keep it fresh, not spicy.

Add some lime juice and a handful of fresh coriander and it’s ready. Also, if you don’t like coriander, you can use traditional parsley (fresh, please).

Tabbouleh con bulgur y pico de gallo

(English) Pico de Gallo Tabbouleh

  • Serves: 4


  • 1 cup of bulgur
  • 3 cups of artichoke (or veggie) stock
  • 2 small tomatoes
  • 1 small red onion
  • ½ Green pepper
  • ½ lime juice
  • Salt
  • Olive Oil
  • Fresh coriander


  1. Pour the stock into a saucepan and add the bulgur. Cook (low temperature) for 15 minutes or until there is no stock left.
  2. Take off the heat and let it cool a little bit.
  3. To make pico de gallo, cut the tomatoes, pepper and onion into small dices.
  4. Mix in a bowl and add salt to taste, a dash of olive oil and the lime juice. Mix well.
  5. Mix pico the gallo with bulgur and add some fresh coriander on top.

Tabbouleh con bulgur y pico de gallo



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  1. Yo hago el tabbouleh con cuscus perejil y hierbabuena. Es un plato que me encanta, pero nunca he hecho con bulgur, ya me dirás dónde comprarlo para hacerlo.

    • Pues con bulgur queda muy, muy rico. Yo compro el bulgur en Casa Ruiz; hay varias tiendas por Madrid.

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