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. Source: EatingWell Magazine, May/June 2016

Michael Solomonov


Ingredient Checklist


Instructions Checklist
  • Place bulgur in a medium bowl and cover with several inches of cold water. Let soak for 1 hour. Drain.

  • 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 Facts

193 calories; 12.6 g total fat; 3.3 g saturated fat; 11 mg cholesterol; 218 mg sodium. 228 mg potassium; 17.4 g carbohydrates; 3.4 g fiber; 5 g sugar; 4.5 g protein; 874 IU vitamin a iu; 19 mg vitamin c; 61 mcg folate; 85 mg calcium; 1 mg iron; 33 mg magnesium;

Reviews (1)

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Rating: 4 stars
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 Read More