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.

Michael Solomonov
Source: EatingWell Magazine, May/June 2016


Recipe Summary

1 hr 40 mins


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; protein 4.5g 9% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 5.4g; fat 12.6g 19% DV; saturated fat 3.3g 16% DV; cholesterol 11.1mg 4% DV; vitamin a iu 873.8IU 18% DV; vitamin c 18.8mg 31% DV; folate 60.6mcg 15% DV; calcium 85.4mg 9% DV; iron 1.1mg 6% DV; magnesium 32.6mg 12% DV; potassium 227.5mg 6% DV; sodium 218mg 9% DV; thiamin 0.1mg 11% DV.

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