Tabbouleh with Edamame

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

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

Step: 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.

NUTRITION FACT

Per Serving: 234 calories; protein 11g; carbohydrates 26.6g; fat 11.2g; sodium 29.8mg.

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