Tabbouleh with Edamame recipe

All Recipes Best Recipe Salad Grains Tabbouleh

Ingredients

1 cup bulgur
1 cup boiling water
1 (1 pound) package frozen shelled edamame
2 cups halved cherry tomatoes
2 cups chopped fresh parsley
1 cucumber, seeded and chopped
1 bunch green onions, thinly sliced
¼ cup olive oil, or as needed
2 large lemons, juiced
2 tablespoons apple cider vinegar
salt and ground black pepper to taste

Nutrition Info

234 calories
carbohydrate: 26.6 g
cholesterol: : -
fat: 11.2 g
fiber: 7.4 g
protein: 11 g
saturatedFat: 1.5 g
servingSize: -
sodium: 29.8 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir bulgur and boiling water together in a pot, cover and remove from heat. Set aside until water is absorbed, about 1 hour.

  2. Bring a separate pot of water to a boil, cook edamame in the boiling water until tender, about 5 minutes. Drain.

  3. Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.

  4. Whisk olive oil, lemon juice, and vinegar in a separate bowl, pour over bulgur mixture. Season with salt and pepper, toss to coat. Cover with plastic wrap and refrigerate to blend flavors, at least 6 hours.

Recipe Yield

8 servings

Recipe Note

This is my own version of traditional tabbouleh. The addition of soybeans makes it a meal in itself. It gets better after chilling for a day or two.

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