Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

spring tabbouleh

For this salad, I like to use the asparagus in two ways: half of it is finely chopped and acts as part of the sauce for the dish, while the other half is left in bigger pieces to give the salad a nice variety of textures but you can make it all one way or another if you prefer.

For a more traditional tabbouleh, try adding scallions, sprouts, cucumbers or parsley.

1/4 cup bulgur

3/4 cup water

1/4 bunch asparagus, trimmed and cut into 2-inch pieces
Juice from 1/2-1 lemon
Salt, to taste
Freshly ground black pepper

1-2 tablespoons extra virgin olive oil, divided

1 hard-boiled egg, chopped
2 ounces feta cheese, crumbled

1. Place bulgur and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 12-15 minutes, or until water is absorbed. Fluff with a fork and transfer to a medium bowl.
2. Meanwhile, bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water and allow to cool.
3. Drain asparagus and transfer half of asparagus to a food processor along with juice from 1/2 lemon. Roughly chop and transfer to bowl of bulgur along with remaining asparagus. Season with salt and pepper. Add olive oil and gently stir to combine. Add egg and feta cheese and toss again. Transfer to a serving bowl and season with additional lemon juice if desired. Serve at room temperature.

Serves 1.


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