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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


Recipe Summary test

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

3/4 cup
193 calories; protein 4.5g; carbohydrates 17.4g; dietary fiber 3.4g; sugars 5.4g; fat 12.6g; saturated fat 3.3g; cholesterol 11.1mg; vitamin a iu 873.8IU; vitamin c 18.8mg; folate 60.6mcg; calcium 85.4mg; iron 1.1mg; magnesium 32.6mg; potassium 227.5mg; sodium 218mg; thiamin 0.1mg.

1/2 starch, 1/2 vegetable, 1/2 fruit, 2 fat