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 10 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.
    Was this review helpful? Yes Flag
    " 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...
    Was this review helpful? Yes Flag

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