This Asparagus Tabbouleh takes the classic Middle Eastern dish and gives it a comforting, savory upgrade. Made with roasted asparagus, crispy prosciutto, and feta, this main-dish grain salad is hearty and satisfying.
Bulgur is a wheat grain that's been steamed, dried, and crushed. Its chewy texture is great in pilafs and salads, and it's classic in tabbouleh.
Preheat oven to 450°.
Cook bulgur in a pot of salted water according to package directions; drain and rinse.
Cook prosciutto in 2 tsp. oil in a nonstick skillet until crisp; transfer to a paper-towel-lined plate.
Combine 2 Tbsp. oil and garlic; toss with asparagus on a baking sheet and season with salt and pepper. Roast asparagus until tender, 8 minutes; transfer to a rack to cool, then chop into 3- to 4-inch pieces.
Combine parsley, mint, chives, feta, zest, bulgur, prosciutto, and asparagus in a large bowl.
Whisk together lemon juice, Dijon, and remaining 2 Tbsp. oil until emulsified; drizzle over tabbouleh, tossing to combine. Top servings with pistachios.
% Daily Value*
Total Fat 20g 30%
Saturated Fat 4g 20%
Cholesterol 22mg 7%
Sodium 605mg 25%
Carbs 27g 9%
Fiber 8g 32%
*Percent Daily Values are based on a 2,000 calorie diet.