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Ingredients7 h 20 m servings 234 cals
Original recipe yields 8 servings
- Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour.
- Bring a separate pot of water to a boil; cook edamame in the boiling water until tender, about 5 minutes. Drain.
- Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.
- 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.
Per Serving: 234 calories; 11.2 g fat; 26.6 g carbohydrates; 11 g protein; 0 mg cholesterol; 30 mg sodium. Full nutrition