Spring Tabbouleh Recipe
05-21-2012, 03:13 PM
Bulgur comes in different sizes - look for fine or medium bulgur for this recipe. Larger coarse bulgur takes longer to soften up, and you might need to boil it. As you can see in the photo - I stumbled on a single bunch of stunning purple asparagus and used a bit of it alongside the more readily available green asparagus. The interesting thing about the purple asparagus is that it tasted sweeter and was more tender in its raw form than much of the green asparagus I've tasted. The purple asparagus will also lose its vibrant purple flair when cooked so keep that in mind if you ever encounter it. I sliced it extra thin and used it raw here.
1 cup fine bulgur
1 bunch of asparagus, cut into 1/2-inch segments
1 cup peas, freshly shelled or frozen
1 garlic clove, crushed to a paste with 2 big pinches of salt
1 lemon, juice only
1/3 cup extra-virgin olive oil
1 bunch chives, finely chopped
1 cup walnuts, toasted and chopped
2 hard-boiled eggs, chopped*
Fill a medium sauce pan with water and bring to a boil. You are going to use some of this water over the bulgur (to cook it), and the rest to blanch (quick-boil) the peas and asparagus.
Put the bulgur in a medium bowl, add boiling water to the surface of the grains and let it stand for about 15 minutes, just until tender. Drain and press out any remaining water and toss with a couple pinches of salt. Set aside.
Return the saucepan to the heat and bring the remainder of the water back up to a boil. Salt the water and cook the asparagus and peas for just about 20 seconds, just long enough for them to brighten up and lose a bit of their bite. Drain, run under colder water to stop the cooking, and add to the bulger.
For the dressing, whisk the garlic, lemon juice, and olive oil together and season with more salt if needed.
To the bulgur, asparagus, and peas add 1/2 the chives and 1/2 the walnuts. Toss with a big splash of the dressing. Taste and add more dressing if needed. Adjust the seasoning as well at this point. Garnish with the remaining chives, walnuts, and chopped egg and serve.
Serves 4 - 6.
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