Green Tabbouleh with Asparagus and Avocado

This lovely, vegan green tabbouleh is loaded with fresh spring ingredients and lots of flavour, and it only takes a few minutes to put together.

3 tbsp couscous or bulgur
400 g/14 oz green asparagus (about 25 pieces)
4 scallions
1 avocado
3 cups of arugula
⅓ cup of fresh mint
⅓ cup of garden cress
⅓ cup of parsley
2 lemons, juice
1 tbsp olive oil (optional, I prefer to keep it oil-free)
salt, pepper

View the full recipe at Green Evi →