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This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slideshow: Great Salads with Grains 

Kay Chun
April 2013

Gallery

© Johnny Miller

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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