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.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 234 Calories

Ingredients

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

Recipe Instructions

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.