Tabbouleh with Edamame and Feta
- Yield 4 servings
Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad.
Mark Boughton Photography / styling: Teresa Blackburn
Look for shelled edamame in bags in the freezer section next to green peas
Ingredients
- 1 1/4 cups quick-cooking bulgur
- 1 1/4 cups boiling water
- 1/4 cup commercial pesto
- 3 tablespoons fresh lemon juice
- 2 cups cherry tomatoes, halved
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/3 cup thinly sliced green onions
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 2 cups edamame
- 4 (7-inch) pitas, cut into halves
Instructions
- Combine bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through edamame) in a large bowl; and toss gently to combine. Serve with pita halves.
Recipe courtesy of The Soyfoods Council
