Spring Tabbouleh recipes
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 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*
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