Photo: Stephanie Studer
Spring Tabbouleh Recipe
9 ingredients
Serves 4 - 6.
openrecipes
A springtime twist on a traditional tabbouleh recipe featuring peas, asparagus, chives and farm-fresh hard-boiled eggs.
Estimated Nutrition (whole recipe, rough)
336
Calories
15g
Protein
22g
Fat
24g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup fine bulgur
- 1 bunch of asparagus, cut into 1/2-inch segments
- 1 cup peas, freshly shelled or frozen
- 1 garlic clove, crushed to a paste with 2 big pinches of salt
- 1 lemon, juice only
- 1/3 cup extra-virgin olive oil
- 1 bunch chives, finely chopped
- 1 cup walnuts, toasted and chopped
- 2 hard-boiled eggs, chopped*
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes