Tabbouleh Primavera
POSTED: 1:48 p.m. HST September 10, 2002
UPDATED: 2:00 p.m. HST September 10, 2002
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This is a salad made with a whole grain and vegetables. Good healthy stuff!
Ingredients:
1 cup bulgur wheat (get this at health food stores bulk bins)
1 pound thin asparagus, cut into 1 / 2 inch pieces
1 red bell pepper, diced
2 TBS olive oil
4 oz bean or raddish sprouts (we used pea sprouts from Down To Earth)
4 green onions, sliced thin
2 small carrots, shredded (1 cup)
2 small tomatoes diced (1 1 / 2 cup)
3 TBS fresh lemon juice
1/3 cup flat leaf or Chinese parsley
2 TBS fresh mint chopped
1 head Boston or Manoa lettuce, leaves separated
Instructions:
Ingredients:
- In a medium saucepan bring 2 cups water to a boil. Stir in bulgur. Reduce heat and simmer covered about 15 minutes.
- Fluff the finished bulgur and let cool.
- In a medium skillet combine asparagus and 1/2 cup water. Simmer over high heat until asparagus cooks and turns bright - about 2 minutes. Rinse under cold water.
- Return asparagus to skillet with bell pepper and 1 TBS of oil. Cook over medium high until crispy tender, about 2 or 3 minutes.
- In a large bowl, combine asparagus mixture, cooled bulgur, and remaining 1 TBS of oil.
- Add remaining ingredients except lettuce. Add salt and pepper to taste. Toss mixture and serve over lettuce.
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