Spring Tabbouleh
Ingredients
-
1
cup
fine bulgur
-
1
bunch
asparagus, cut into ½-inch segments
-
1
cup
peas, freshly shelled or frozen
-
1
clove
garlic, crushed to a paste
-
1
lemon
juice only
-
⅓
cup
extra-virgin olive oil
-
1
bunch
chives, finely chopped
-
1
cup
walnuts, toasted and chopped
-
2
hard-boiled eggs
chopped
Instructions
- Boil water in a medium saucepan.
- Place bulgur in a bowl, add boiling water to cover, and let it sit for about 15 minutes until tender.
- Drain the bulgur and press out excess water, then set aside.
- In the same saucepan, bring remaining water to a boil, add salt, and blanch the asparagus and peas for about 20 seconds.
- Drain and rinse the vegetables under cold water to stop cooking, then add to the bulgur.
- Whisk together garlic, lemon juice, and olive oil for the dressing, seasoning with salt to taste.
- Combine bulgur, asparagus, peas, half of the chives, and half of the walnuts, and toss with dressing.
- Adjust seasoning and garnish with remaining chives, walnuts, and chopped eggs before serving.
Nutrition Facts (estimated)
Servings
4 - 6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
200mg
Cholesterol
70mg
You might also like