Tabbouleh Primavera

READY IN: 1hr 5mins
Recipe by Barb G.

I haven't tried this yet, but, sounds good.

Top Review by Kozmic Blues

The name of this recipe says it all! It really had a fresh "green" and spinglike taste. I made a couple changes for personal taste, aa well as to accomodate the ingredients I had on hand. I used the zest of all three lemons, but only the juice of two. The lemon flavor was still really stong, not quite overpowering, but still present. I also used couscous instead of bulgar wheat, since that was on hand, (but I've substituted couscous in tabbouleh before and find it works just fine in a pinch). And finally, I used chickpeas instead of the fava beans. I really liked the addition of fresh mint in this. Many tabbouleh recipes call for more parsley than mint. I find the mint a refershing change. Thanks Barb!

Ingredients Nutrition


  1. Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
  2. Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
  3. Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
  4. Drain and refresh fava beans and asparagus under running cold water until cold.
  5. Dry on paper towels.
  6. Cut the asparagus in half lengthwise and diagonally in half again.
  7. peel and discard the outer skins of fava beans.
  8. Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
  9. Toss gently.
  10. Transfer the mixture to a salad bowl.
  11. Scatter the remaining zest, mint leaves and chervil, and toss gently.
  12. Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
  13. zest and squeeze lemons up to one day ahead--cover and chill.
  14. Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
  15. Assemble up to an hour before.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a