Salad

Spring Tabbouleh is for Salad.

Spring Tabbouleh takes several minutes to prepare.

Spring Tabbouleh takes several minutes to cook.

Spring Tabbouleh makes 5 servings.

The ingredients for Spring Tabbouleh are:

1 cup fine bulgur
1 bunch of asparagus, cut into 1/2-inch segments
1 cup peas, freshly shelled or frozen

1 garlic clove, crushed to a paste with 2 big pinches of salt
1 lemon, juice only
1/3 cup extra-virgin olive oil

1 bunch chives, finely chopped
1 cup walnuts, toasted and chopped
2 hard-boiled eggs, chopped*

Here is how you make Spring Tabbouleh:

Fill a medium sauce pan with water and bring to a boil. You are going to use some of this water over the bulgur (to cook it), and the rest to blanch (quick-boil) the peas and asparagus.Put the bulgur in a medium bowl, add boiling water to the surface of the grains and let it stand for about 15 minutes, just until tender. Drain and press out any remaining water and toss with a couple pinches of salt. Set aside.Return the saucepan to the heat and bring the remainder of the water back up to a boil. Salt the water and cook the asparagus and peas for just about 20 seconds, just long enough for them to brighten up and lose a bit of their bite. Drain, run under colder water to stop the cooking, and add to the bulger.For the dressing, whisk the garlic, lemon juice, and olive oil together and season with more salt if needed.To the bulgur, asparagus, and peas add 1/2 the chives and 1/2 the walnuts. Toss with a big splash of the dressing. Taste and add more dressing if needed. Adjust the seasoning as well at this point. Garnish with the remaining chives, walnuts, and chopped egg and serve.Serves 4 - 6.*For great hard-boiled eggs place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil over medium heat. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready. When the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack the shells, peel and enjoy.Number of Servings: 5Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Spring Tabbouleh is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 451.8

• Total Fat: 32.5 g
• Cholesterol: 84.8 mg
• Sodium: 64.5 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 10.1 g
• Protein: 13.4 g

The dietary needs meet for Spring Tabbouleh is Vegetarian