Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

Michael Solomonov
Source: EatingWell Magazine, May/June 2016

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Recipe Summary

total:
1 hr 40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a medium bowl and cover with several inches of cold water. Let soak for 1 hour. Drain.

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  • 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.

Tips

Make Ahead Tip: Refrigerate, without feta, for up to 8 hours.

Nutrition Facts

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.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/19/2016
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