Prep 1 hr
Cook 5 mins
I haven't tried this yet, but, sounds good.
- 1 1⁄3 cups bulgur wheat
- 1 1⁄2 cups boiling water
- 3 lemons, grated zest and juice of
- 4 1⁄2 tablespoons olive oil
- 2 1⁄2 lbs fava beans, shelled
- 1 lb thin asparagus
- 3⁄4 cup bean sprouts
- 1 cup thinly sliced scallion
- 3 tablespoons finely chopped mint
- 1 1⁄2 tablespoons finely chopped fresh chervil
- salt & freshly ground black pepper
- Put the blugur wheat in a bowl with boiling water, lemon juice and oil.
- Mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
- Cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
- Drain and refresh fava beans and asparagus under running cold water until cold.
- Dry on paper towels.
- Cut the asparagus in half lengthwise and diagonally in half again.
- peel and discard the outer skins of fava beans.
- Season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
- Toss gently.
- Transfer the mixture to a salad bowl.
- Scatter the remaining zest, mint leaves and chervil, and toss gently.
- Advance preparation: cook and refresh fava beans and asparagus, slice scallions.
- zest and squeeze lemons up to one day ahead--cover and chill.
- Soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
- Assemble up to an hour before.
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!