Tabbouleh with Edamame and Feta

Tabbouleh with Edamame
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 4 servings

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


1 1/4cups quick-cooking bulgur
1 1/4cups boiling water
1/4cup commercial pesto
3tablespoons fresh lemon juice
2cups cherry tomatoes, halved
3/4cup (3 ounces) crumbled feta cheese
1/3cup thinly sliced green onions
2tablespoons minced fresh parsley
1/4teaspoon freshly ground black pepper
2cups 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

Nutritional Info *per serving

  • Calories 570
  • Fat 16g
  • Saturated Fat 5.4g
  • Polyunsaturated Fat 2.9g
  • Monounsaturated Fat 7.5g
  • Cholesterol 23mg
  • Sodium 856mg
  • Carbohydrate 93.3g
  • Fiber 14.2g
  • Protein 23.3g