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Tabbouleh with Edamame

Tabbouleh with Edamame

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    7 h 20 m
bakeaholic

bakeaholic

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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