Tabbouleh with Edamame Recipe

Tabbouleh with Edamame Recipe

  • 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
  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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