Tabbouleh Primavera

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Tabbouleh Primavera

6 Servings

 

30 minutes or less

 

This salad is chock-full of vegetables and is great as

either a main or side dish. You can substitute a 5-oz.

box of tabbouleh mix for the bulgur; just omit the

seasoning packet.

 

Meal Plan: Toasted pita triangles served with hummus

would make a nice accompaniment to this dish.

 

1 cup bulgur wheat

1 lb. thin asparagus, trimmed and cut into 1/2-inch

pieces

1 medium red bell pepper, chopped (1 cup)

5 Tbs. olive oil

1 (4-oz.) pkg. crunchy sprouts, mixed bean sprouts or

radish sprouts

4 scallions, thinly sliced

2 medium carrots, shredded (1 cup)

2 medium tomatoes, cut into 1/2-inch dice (1 1/2 cups)

 

3 to 4 Tbs. fresh lemon juice

1/3 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh mint (optional)

1 head Boston lettuce, leaves separated

 

1. In medium saucepan, bring 3 cups water to a boil

over high heat. Stir in bulgur. Reduce heat to low,

cover and simmer until tender, about 15 minutes. Drain

and let cool to room temperature, about 15 minutes.

 

2. Meanwhile, in medium skillet, combine asparagus

pieces and 1/2 cup water. Cover and simmer over high

heat, 2 minutes. Drain and rinse under cold water

until cool. Return asparagus to skillet with bell

pepper and 1 Tbs. olive oil. Cook over high heat until

crisp-tender, about 2 minutes.

 

3. In large bowl, combine asparagus mixture, cooled

bulgur and remaining

 

4 Tbs. olive oil. Add remaining ingredients except

lettuce and toss well. Season with salt and pepper to

taste. Serve over lettuce leaves.

PER serving: 238 CAL; 7 G PROT; 10 G TOTAL FAT (2 SAT.

FAT); 30 G CARB.; 0 MG CHOL; 417 MG SOD.; 8 G FIBER

 

 

 

 

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