Tabbouleh primavera

8 servings

Ingredients

Quantity Ingredient
1 cup Bulgur wheat
1 pounds Thin asparagus
Trimmed and cut into 1/2-inch pieces
1 medium Red bell pepper
Finely diced; (1 cup)
5 tablespoons Olive oil
4 ounces Crunchy sprouts or mixed bean sprouts
OR radish sprouts
4 Scallions; thinly sliced
2 mediums Carrots; shredded (1 cup)
2 mediums Tomatoes
Cut into 1/2-inch dice; (1 1/2 cups)
⅓ cup Chopped fresh flat-leaf parsley
3 tablespoons Fresh lemon juice; up to 4
2 tablespoons Chopped fresh mint; (optional)
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 Head Boston lettuce; leaves separated

Directions

8 SERVINGS DAIRY-FREE

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.

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.

Meanwhile, in medium skillet, combine asparagus and ½ 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.

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.

PER SERVING: 159 GAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 283MG SOD.; 6G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 34 Converted by MM_Buster v2.0l.

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