Asparagus tabbouleh from EatingWell Magazine, May/Jun 2016 (page 101) by Michael Solomonov

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on February 22, 2019

    This was quite good -- light and refreshing. Made a good side to roast chicken cooked with middle eastern spice marinade. I made some changes: the recipe calls for the bulgur to be soaked, but not cooked. I wasn't sure about that method, so cooked the bulgur as usual and then let it cool off. Also, the recipe calls for using raw asparagus and that did not sound appealing, so I lightly steamed the asparagus before cutting them into tiny pieces. One full cup of pomegranates seemed to be too much for the amount of bulgur, so I only used a little over half a cup. I would definitely make this again, the next time I find pomegranate seeds at the market.

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