Asparagus Tabbouleh

Asparagus Tabbouleh

1 Review
From: EatingWell Magazine, May/June 2016

Asparagus and pomegranate seeds are a fun addition to this easy tabbouleh recipe. Serve this healthy whole-grain side with chicken kebabs, tzatziki and pita bread for a Middle Eastern-inspired dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup bulgur
  • 8 ounces asparagus, trimmed, very finely chopped
  • 1 cup pomegranate seeds
  • ¾ cup finely chopped fresh parsley
  • ¼ cup finely diced red onion
  • ¼ cup lemon juice
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ cup crumbled feta cheese, preferably Bulgarian

Preparation

  • Active

  • Ready In

  1. Place bulgur in a medium bowl and cover with several inches of cold water. Let soak for 1 hour. Drain.
  2. Combine the bulgur, asparagus, pomegranate seeds, parsley, onion, lemon juice, oil and salt in a large nonreactive bowl. Let stand at room temperature for 20 minutes or refrigerate for up to 8 hours. Serve topped with feta.
  • Make Ahead Tip: Refrigerate, without feta, for up to 8 hours.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 193 calories; 13 g fat(3 g sat); 3 g fiber; 17 g carbohydrates; 4 g protein; 61 mcg folate; 11 mg cholesterol; 5 g sugars; 0 g added sugars; 874 IU vitamin A; 19 mg vitamin C; 85 mg calcium; 1 mg iron; 218 mg sodium; 228 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ vegetable, ½ fruit, 2 fat

Reviews 1

April 19, 2016
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By: EatingWell User
Delicious addition to spring meals My only critique of this is that pomegranate seeds aren't really available around here in spring. Maybe they are elsewhere, but I did not find them. I substituted chopped dried cranberries instead. This tabbouleh is fresh and otherwise a great addition to a spring meal. Pros: Bulgur easy to use, fresh Cons: Pomegranate seeds impossible to find in spring