Ingredients

How to make it

  • In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
  • Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes.
  • In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves.

Reviews & Comments 2

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  • anitagae 6 years ago
    Could pearled barley be substituted for the bulgar wheat? this would make my mouth happy I'm sure. nice of you to share it.
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    " It was excellent "
    lunasea ate it and said...
    It looks and sounds delish, JM sweetie. I love tabbouleh and this is a great spin. Thanks so much. I hope you're having a great day...
    Smiles,
    ~Vickie
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