Recipe Image

Asparagus Tabbouleh

  • 20 m
  • 1 h 40 m
Michael Solomonov
“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


  • 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.
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