Tabbouleh with Edamame recipe
All Recipes 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 caloriescarbohydrate: 26.6 gcholesterol: : -fat: 11.2 gfiber: 7.4 gprotein: 11 gsaturatedFat: 1.5 gservingSize: -sodium: 29.8 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Tabbouleh with Edamame
Directions
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Stir bulgur and boiling water together in a pot, cover and remove from heat. Set aside until water is absorbed, about 1 hour.
Bring a separate pot of water to a boil, cook edamame in the boiling water until tender, about 5 minutes. Drain.
Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.
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.