Bulgur with Asparagus & Peas
Here’s a take-off on tabbouleh, a Middle Eastern salad made with bulgur, a lemony dressing, and lots of parsley. We’ve used mint instead, and added steamed asparagus and green peas.
1-1/4 cups bulgur
3-1/2 cups boiling water
3 tablespoons fresh lemon juice
1 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound asparagus spears, cut into 2-inch lengths
1 cup frozen peas, thawed
1/4 cup chopped fresh mint
2 scallions, thinly sliced
1 In a large heatproof bowl, combine the bulgur and boiling water. Let stand until the bulgur has softened, about 30 minutes. Drain the bulgur and squeeze it dry.
2 In a large bowl, whisk together the lemon juice, oil, salt, and pepper. Add the drained bulgur and fluff with a fork.
3 In a vegetable steamer, cook the asparagus until tender, about 4 minutes. Add the asparagus and peas to the bulgur along with the mint and scallions, and toss to combine. Serve at room temperature or chilled. Makes 6 servings
Makes Makes 6 servings servings.
Per serving: 154 calories, 2.8g total fat (0.4g saturated), 0mg cholesterol, 7.6g dietary fiber, 29g carbohydrate, 6g protein, 341mg sodium.