tabbouleh-with-edamame

Tabbouleh with Edamame

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  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    7 h 20 m
bakeaholic
Recipe by  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

Adjust Servings

Original recipe yields 8 servings

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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White Bean Tabbouleh

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