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

Martha Stewart Living, July/August 1996


Read the full recipe after the video.

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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)

Rating: Unrated
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!