Tabbouleh Primavera

"I haven't tried this yet, but, sounds good."
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
4-8
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ingredients

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directions

  • Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
  • Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
  • Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
  • Drain and refresh fava beans and asparagus under running cold water until cold.
  • Dry on paper towels.
  • Cut the asparagus in half lengthwise and diagonally in half again.
  • peel and discard the outer skins of fava beans.
  • Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
  • Toss gently.
  • Transfer the mixture to a salad bowl.
  • Scatter the remaining zest, mint leaves and chervil, and toss gently.
  • Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
  • zest and squeeze lemons up to one day ahead--cover and chill.
  • Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
  • Assemble up to an hour before.

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Reviews

  1. The name of this recipe says it all! It really had a fresh "green" and spinglike taste. I made a couple changes for personal taste, aa well as to accomodate the ingredients I had on hand. I used the zest of all three lemons, but only the juice of two. The lemon flavor was still really stong, not quite overpowering, but still present. I also used couscous instead of bulgar wheat, since that was on hand, (but I've substituted couscous in tabbouleh before and find it works just fine in a pinch). And finally, I used chickpeas instead of the fava beans. I really liked the addition of fresh mint in this. Many tabbouleh recipes call for more parsley than mint. I find the mint a refershing change. Thanks Barb!
     
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Tweaks

  1. The name of this recipe says it all! It really had a fresh "green" and spinglike taste. I made a couple changes for personal taste, aa well as to accomodate the ingredients I had on hand. I used the zest of all three lemons, but only the juice of two. The lemon flavor was still really stong, not quite overpowering, but still present. I also used couscous instead of bulgar wheat, since that was on hand, (but I've substituted couscous in tabbouleh before and find it works just fine in a pinch). And finally, I used chickpeas instead of the fava beans. I really liked the addition of fresh mint in this. Many tabbouleh recipes call for more parsley than mint. I find the mint a refershing change. Thanks Barb!
     

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