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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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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. 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 |
1/4 cup olive oil, or as needed |
2 large lemons, juiced |
2 tablespoons apple cider vinegar |
salt and ground black pepper to taste |
Directions:
1. Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour.
2. Bring a separate pot of water to a boil; cook edamame in the boiling water until tender, about 5 minutes. Drain.
3. Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.
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.
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