Nutrition per serving may change if servings are adjusted.
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
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.
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
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