Free Recipe Tabbouleh Primavera
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Tabbouleh Primavera Recipe
1 c Bulgur wheat
1 lb Thin asparagus
Trimmed and cut into
-1/2-inch pieces
1 md Red bell pepper
Finely diced; (1 cup)
5 tb Olive oil
4 oz Crunchy sprouts or mixed
-bean sprouts
OR radish sprouts
4 Scallions; thinly sliced
2 md Carrots; shredded (1 cup)
2 md Tomatoes
Cut into 1/2-inch dice; (1
-1/2 cups)
1/3 c Chopped fresh flat-leaf
-parsley
3 tb Fresh lemon juice; up to 4
2 tb Chopped fresh mint;
-(optional)
1 ts Salt
1 ts Freshly ground black pepper
1 Head Boston lettuce; leaves
-separated
Tabbouleh Primavera Preparation
8 SERVINGS DAIRY-FREE This salad is chock-full of vegetables and can be served as either a main or side dish. You can substitute a five-ounce box of tabbouleh mix for the bulgur if you like; just omit the seasoning packet. 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. PER SERVING: 159 GAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 283MG SOD.; 6G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 34 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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