Asparagus Tabbouleh

Serving Size: 4
Total Time:


  • 1 cup bulgur wheat
  • kosher salt
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp finely chopped mint
  • 2 scallion, thinly sliced
  • 0.25 cup chopped flat-leaf parsley
  • 1 small tomato, chopped
  • 1 Pound asparagus, trimmed
  • freshly ground pepper


  1. Bring a saucepan of water to a boil. Add the bulgur and cook until tender, about 10 minutes; drain. Transfer to a rimmed baking sheet.
  2. Prepare a medium bowl of ice water. In a small pot of salted boiling water, blanch the asparagus for 2 minutes; transfer to the ice bath to cool. Drain, coarsely chop and transfer to a food processor. Pulse the asparagus until finely chopped. In a large bowl, combine the asparagus with the bulgur, tomato, parsley, scallions, mint, olive oil and lemon juice and toss. Season with salt and pepper.

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Recipe Credit: Kay Chun
Image Credit: Johnny Miller