All Recipes Best Recipe 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 calories carbohydrate: 26.6 g cholesterol: : - fat: 11.2 g fiber: 7.4 g protein: 11 g saturatedFat: 1.5 g servingSize: - sodium: 29.8 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.