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1 h 40 m
“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.”
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
1Place bulgur in a medium bowl and cover with several inches of cold water. Let soak for 1 hour. Drain.
2Combine 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.