Tabbouleh Primavera

• 1 head Boston lettuce, leaves separated
• 1 tsp. freshly ground black pepper
• 1 cup bulgur wheat
• 1 lb. thin asparagus, trimmed and cut into 1/2-inch pieces
• 1 medium red bell pepper, finely diced (1 cup)
• 5 Tbs. olive oil
• 4 oz. crunchy sprouts, mixed bean sprouts or radish sprouts
• 4 scallions, thinly sliced
• 2 medium carrots, shredded (1 cup)
• 2 medium tomatoes, cut into 12-inch dice (1 12 cups)
• 13 cup chopped fresh flat-leaf parsley
• 3 to 4 Tbs. fresh lemon juice
• 2 Tbs. chopped fresh mint (optional)
• 1 tsp. salt

1. In medium saucepan, bring 3 cups water to a boil over high heat.
2. Stir in bulgur.
3. Reduce heat to low, cover and simmer until tender, about 15 minutes.
4. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes.
5. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water.
6. Cover and simmer over high heat for 2 minutes.
7. Drain and rinse under cold water until cool.
8. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil.
9. Cook over high heat until crisp-tender, about 2 minutes.
10. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil.
11. Add remaining ingredients except lettuce and toss well.
12. Serve over lettuce leaves.

boston lettuce, freshly ground black pepper, bulgur wheat, thin asparagus, red bell pepper, olive oil, crunchy sprouts, scallions, carrots, tomatoes, parsley, lemon juice, fresh mint, salt

Taken from www.vegetariantimes.com/recipe/tabbouleh-primavera-3/ (may not work)