Asparagus Tabbouleh

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint.

  • Total Time:
  • Servings: 4

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  • 1/3 cup bulgur wheat
  • 1 pound asparagus, trimmed
  • 1 small tomato, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped mint
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Bring a saucepan of water to a boil. Add the bulgur and cook until tender, about 10 minutes; drain. Transfer to a rimmed baking sheet.

  2. Prepare a medium bowl of ice water. In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool. Drain, coarsely chop and transfer to a food processor. Pulse the asparagus until finely chopped. In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss. Season with salt and pepper.

Contributed By Photo © Johnny Miller Published April 2013

474490 recipes/asparagus-tabbouleh 2013-12-06T23:09:38+00:00 Kay Chun spring|middle-eastern|appetizers-starters|salads|4|fast|healthy|make-ahead|staff-favorite|vegetarian|weeknight-dinner|lunch april-2013 recipes,asparagus-tabbouleh 474490

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