Tabbouleh with Edamame and Feta

  • Yield 4 servings

Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad.

Tabbouleh with Edamame
Mark Boughton Photography / styling: Teresa Blackburn

Look for shelled edamame in bags in the freezer section next to green peas


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


  1. 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



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