MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tabbouleh Primavera
 Categories: Vegetarian, Middle east, Grains, Beans
      Yield: 8 Servings
 
      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 Bean or radish sprouts
      4    Scallions; thinly sliced
      2 md Carrots; shredded (1 cup)
      2 md Tomatoes; Cut into 1/2" dice
    1/3 c  Chopped flat-leaf -parsley
      3 tb Fresh lemon juice
      2 tb Chopped fresh mint
      1 ts Salt
      1 ts Freshly ground black pepper
      1    Head Boston lettuce; leaves
           -separated
 
  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.
  
  Recipe by: Vegetarian Times Magazine, April 1999

  Posted by: Kathleen Schuller
 
MMMMM