nutritional information

Per Serving:

  • Calories: 159
  • Protein: 5 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 22 g
  • Sodium: 283 mg
  • Fiber: 6 g
Vegan

Tabbouleh Primavera

Tabbouleh Primavera

8 Servings

30 minutes or fewer

This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet.
  • 1 head Boston lettuce, leaves separated
  • 1 tsp. freshly ground black pepper
  • 1 cup bulgur wheat
  • 1 lb. thin asparagus, trimmed and cut into ½-inch pieces
  • 1 medium red bell pepper, finely diced (1 cup)
  • 5 Tbs. olive oil
  • 4 oz. 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)
  • 1⁄3 cup chopped fresh flat-leaf parsley
  • 3 to 4 Tbs. fresh lemon juice
  • 2 Tbs. chopped fresh mint (optional)
  • 1 tsp. salt
  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 in fine-meshed sieve and let cool to room temperature, about 15 minutes.
  2. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes.
  3. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves.
April 1999

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