Tabbouleh with Edamame
Tabbouleh with Edamame
Edamame - shelled green soybeans - add a burst of protein and flavour to this tabbouleh salad. Serve with pita bread and hummus.
Ingredients
Serves: 6
- 1 cup bulgur wheat
- 1 cup boiling water
- 1 cup frozen shelled edamame (green soybeans)
- 400g cherry tomatoes, halved
- 1 cup Continental parsley, chopped
- 1/3 cup fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- 1 cup spring onions, chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Preparation:15min ›
Extra time:1hour30min resting ›
Ready in:1hour45min
- In a large bowl, pour the boiling water over the bulgur and let stand 30 minutes.
- Cook the edamame in boiling water 3 minutes. Drain.
- Combine all ingredients in a salad bowl and toss well. Let stand at room temperature 1 hour before serving.
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