This colorful Middle Eastern salad is a wonderful change of pace from the
usual pasta and potato salads that show up at summer picnics. The edamame,
not typically found in Tabbouleh, increases the protein value of the dish.
Ingredients:
1-1/2 cup bulgur, dry
2-1/2 cups boiling water
1 cup flat leaf parsley, finely chopped
½ cup fresh mint, finely chopped
1 cup diced, fresh tomatoes
1 cup cucumber, diced
1 bunch (~1 cup) green onions, chopped
1-1/2 cups edamame, shelled, cooked per package instructions
1/3 cup fresh lemon juice
2 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
Method of Preparation:
-
In small bowl, stir together boiling water and bulgur. Cover tightly with
lid or plastic wrap and let sit for 20-30 minutes until bulgur is soft.
Drain in a sieve to remove excess liquid and put drained bulgur into medium
mixing bowl.
-
Add the parsley, mint, tomatoes, cucumber, green onions, and edamame and
mix together.
-
Combine lemon juice, olive oil, salt, and pepper. Pour over the salad and
mix well. Refrigerate before serving.
Servings: 14
Serving Size: ½ cup
Per Serving: 108 Calories, 16g Carbohydrate, 5g Protein, 3g Fat, 0mg Cholesterol, 142mg
Sodium, 4.5g Fiber