Is this your typical classic tabbouleh recipe? Absolutely not!
Was this recipe inspired from it? 100 percent yes! Part of my clean out the fridge week is creating recipes with all of the different veggies I had bought last week, a bunch of asparagus being one of them.
I'm sure many of you feel the same way..you bought some veggies at the store because they looked too good and certainly you were going to make something right away....a few days go by....and they're still in the fridge.
I've gotta say, sometimes this is my favorite thing to do, because rather than just cook something up on its own as you thought you would, you see the veggies sitting in there, and for me, it lets me think of what else I could do with them.
Soo.....because an entire bunch of parsley was also staring me in the face, it inspired me to want to make tabbouleh...and then I thought, why not roast the aparagus and use it as a veg in the tabbouleh?
No bulgur or couscous in the pantry? No problem! I didn't have any either! I did however have a cup of steel cut oats and the rest is history.
Mushroom Brainiac was the initial inspiration to go with the roasted asparagus, however, the more I thought about it, the more I thought they could each make the tabouleh unique, and did it ever!
I decided to make this recipe with three different broth mixes and they were all delicious, however it is truly shocking, how cooking a grain with the Māla Girl broth mixes adds so much FLAVOR to the meal itself. My recommendation? Look at the ingredients and pick the Māla Girl culinary personality that speaks to you!
Mulberries or other dried fruit such as raisins or apricots, 1/3 cup
Cherry Tomatoes, sliced in half, 1 1/2 cups (6 oz. wt.)
Directions
Preheat oven to 425 F.
Boil water in medium size sauce pot set on high heat.
Add in choice of broth mix: (fireball, soulfull, brainiac and curry are top picks) and oats.
Reduce heat to low, cover and cook 15-20 minutes or until liquid is absorbed.
While oats are cooking, place asparagus on 1/4 size sheet pan with olive oil and sprinkle with sparkle salt for flavor. Place in oven and roast 10 minutes.
Remove asparagus from oven and remove oats from heat when liquid is absorbed.
Set up food processor and pulse garlic until its minced.
Add in herbs, sparkle salt and lemon.
Pulse just until herbs are minced. Scrape out of bowl and place In medium size mixing bowl.
Place asparagus on cutting board and cut into 1-2" pieces. Add to herbs.
Place remaining ingredients into the bowl (including sliced cherry tomatoes and mulberries) and fold together until evenly combined.
Voila! Youre set!
Serve as a side dish or main meal, choice is yours!
Makes 4 1/2 cups
Recipe Note
If you select soulfull classic, a sprinkle of ground cumin is absolutely perfect! Cucumbers would be another great addition as well.
Want to add a little bit of heat? Add 1/2 jalapeño or seeded Serrano for a little kick to your tabouleh!
