Tabbouleh with Edamame

admin 26/04/20 Recipes


8 servings

Prep Time


Cook Time



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

1/4 cup: olive oil, or as needed

2: large lemons, juiced

2 tablespoons: apple cider vinegar

: salt and ground black pepper to taste


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.


Calories: 234 kcal

Carbohydrates: 26.6 g

Cholesterol: 0 mg

Fat: 11.2 g

Fiber: 7.4 g

Protein: 11 g

Sodium: 78 mg

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