New This Month

Tangy Tabbouleh Salad

Tabbouleh is traditionally made with tomatoes, onions, parsley, and mint; this version was created with a mixture of our favorite vegetables.

  • Servings: 8

Source: Martha Stewart Living, July/August 1996


  • 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


  1. 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.

  2. Add asparagus, corn, fennel, scallions, and cilantro to bulgur; toss to combine.

  3. In a bowl, whisk lime juice, sour cream, oil, salt, and pepper. Pour over salad; toss. Serve at room temperature, or refrigerate.

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