Tabbouleh Primavera

Recipe Ingredients

1 cup	237ml	Bulgur wheat
1 lb	454g / 16oz	Thin asparagus - trimmed, and
		Cut into 1/2" pieces
1		Red bell pepper - chopped (1 cup) (medium)
5 tablespoons	75ml	Olive oil
4 oz	113g	Crunchy sprouts, mixed bean sprouts or
		Radish sprouts
4		Scallions - thinly sliced
2		Carrots - shredded (1 cup) (medium)
1 1/2 cups	93g / 3.3oz	Diced (1/2") tomatoes - (abt 2 med)
3 tablespoons	45ml	Fresh lemon juice - (to 4)
1/3 cup	13g / 0.5oz	Chopped fresh flat-leaf parsley
2 tablespoons	30ml	Chopped fresh mint - (optional)
1		Boston lettuce - leaves separated

Recipe Instructions

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 and let cool to room temperature, about 15 minutes.

Meanwhile, in medium skillet, combine asparagus pieces and 1/2 cup water. Cover and simmer over high heat, 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. Season with salt and pepper to taste. Serve over lettuce leaves.

This recipe yields 6 servings.

Per Serving: 238 Cal; 7g Prot; 10g Total Fat (2 Sat. Fat); 30g Carb.; 0mg Chol; 417mg Sod.; 8g Fiber.

Source:
Vegetarian Times, April 2002

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