Tabbouleh Primavera

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 put the blugur wheat in a bowl with boiling water, lemon juice and oil.
• 2 mix well,cover, and let sit one hour or until all the grains soak up all the liquid.
• 3 cook the fava beans and asparagus seperately in pans of boiling salted water for 3 minutes.
• 4 drain and refresh fava beans and asparagus under running cold water until cold.
• 5 dry on paper towels.
• 6 cut the asparagus in half lengthwise and diagonally in half again.
• 7 peel and discard the outer skins of fava beans.
• 8 season the bulgur with salt and fresh ground pepper, then add all the vegetables, plus most of the lemon zest, mint leaves and chervil.
• 9 toss gently.
• 10 transfer the mixture to a salad bowl.
• 11 scatter the remaining zest, mint leaves and chervil, and toss gently.
• 12 advance preparation: cook and refresh fava beans and asparagus, slice scallions.
• 13 zest and squeeze lemons up to one day ahead--cover and chill.
• 14 soak the bulugar wheat up to 8 hours before- you may add extra lemon juice and oil if it becomes to dry.
• 15 assemble up to an hour before.