As­para­gus Tab­bouleh,

Vegetarian Today - - Front Page -

Makes 6 serv­ings (8 cups) To­tal time: 30 min­utes 1 cup dry bul­gur wheat 1 bunch as­para­gus, trimmed 4 Tbsp. ex­tra-vir­gin olive oil, di­vided 1 tsp. minced fresh gar­lic 2 Tbsp. fresh lemon juice 2 tsp. Di­jon mus­tard Salt and black pep­per to taste 1 cup chopped fresh pars­ley 3/4 cup chopped fresh mint 1/2 cup chopped fresh chives 1/2 cup crum­bled feta cheese (op­tional) Minced zest of 1 lemon 1/2 cup chopped salted pis­ta­chios Pre­heat oven to 450°. Cook bul­gur in a pot of salted water ac­cord­ing to package di­rec­tions.

Toss as­para­gus with 2 Tbsp. oil and gar­lic; sea­son with salt and pep­per and ar­range on a bak­ing sheet. Roast as­para­gus un­til ten­der, 8 min­utes; chop into 3- to 4-inch pieces. Whisk to­gether re­main­ing 2 Tbsp. oil, lemon juice, and Di­jon for the vi­nai­grette.

Com­bine bul­gur, as­para­gus, pars­ley, mint, chives, feta, and zest, in a large bowl; toss with vi­nai­grette and gar­nish with pis­ta­chios. Per serv­ing: 241 cal; 12g to­tal fat (3g sat); 11mg chol; 225mg sodium; 26g carb; 8g fiber; 9g pro­tein

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