Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 01/22/2009 Please change the name of this recipe, this is not tabouleh, not even close! taboueh has no cilantro, no sour cream, no asparagus , no fennel, and no corn, tabouleh is 96 % parsley 4% fine Bulgur wheat, tomatoes, onions, fresh mint, lemon juice and olive oil! not this crap thats mentioned above...this is a salad not a tabouleh!
Back to Tangy Tabbouleh Salad All Reviews for Tangy Tabbouleh Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 sides_00817_t.jpg
Ingredients Ingredient Checklist 1 cup bulgur wheat 2 ears fresh corn or 1 cup frozen 3/4 pound asparagus, trimmed and cut into 1 1/4-inch long pieces 1/2 (about 1 cup) fennel bulb, julienned 3 scallions, thinly sliced diagonally 1/4 cup roughly chopped cilantro leaves 2 tablespoons freshly squeezed lime juice 2 tablespoons nonfat sour cream 1 tablespoon olive oil 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 sides_00817_t.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
sides_00817_t.jpg
sides_00817_t.jpg
Ingredients
Ingredients
- 1 cup bulgur wheat 2 ears fresh corn or 1 cup frozen 3/4 pound asparagus, trimmed and cut into 1 1/4-inch long pieces 1/2 (about 1 cup) fennel bulb, julienned 3 scallions, thinly sliced diagonally 1/4 cup roughly chopped cilantro leaves 2 tablespoons freshly squeezed lime juice 2 tablespoons nonfat sour cream 1 tablespoon olive oil 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper
Directions
In a bowl, cover bulgur with 3 cups boiling water. Let stand 45 minutes. Drain well; return to bowl. Meanwhile, cook asparagus in boiling water until bright green and crisp, about 3 minutes. Using a slotted spoon, transfer asparagus to ice water to cool; drain and pat dry. Cut kernels off cobs, and cook in boiling water, 3 minutes; drain and let cool.
Add asparagus, corn, fennel, scallions, and cilantro to bulgur; toss to combine.
In a bowl, whisk lime juice, sour cream, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature, or refrigerate.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 01/22/2009 Please change the name of this recipe, this is not tabouleh, not even close! taboueh has no cilantro, no sour cream, no asparagus , no fennel, and no corn, tabouleh is 96 % parsley 4% fine Bulgur wheat, tomatoes, onions, fresh mint, lemon juice and olive oil! not this crap thats mentioned above...this is a salad not a tabouleh!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 01/22/2009 Please change the name of this recipe, this is not tabouleh, not even close! taboueh has no cilantro, no sour cream, no asparagus , no fennel, and no corn, tabouleh is 96 % parsley 4% fine Bulgur wheat, tomatoes, onions, fresh mint, lemon juice and olive oil! not this crap thats mentioned above...this is a salad not a tabouleh!
Martha Stewart Member
Rating: Unrated 01/22/2009
Please change the name of this recipe, this is not tabouleh, not even close! taboueh has no cilantro, no sour cream, no asparagus , no fennel, and no corn, tabouleh is 96 % parsley 4% fine Bulgur wheat, tomatoes, onions, fresh mint, lemon juice and olive oil! not this crap thats mentioned above…this is a salad not a tabouleh!
Rating: Unrated
All Reviews for Tangy Tabbouleh Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tangy Tabbouleh Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
