Tabbouleh with Edamame


This is my own version of traditional tabbouleh. The addition of soybeans makes it a meal in itself. It gets better after chilling for a day or two.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
6 hrs
Total Time:
7 hrs 20 mins
8 servings


  • 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

  • ¼ 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.

Nutrition Facts (per serving)

234 Calories
11g Fat
27g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 234
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 8%
Sodium 30mg 1%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 26%
Total Sugars 2g
Protein 11g
Vitamin C 55mg 275%
Calcium 168mg 13%
Iron 4mg 23%
Potassium 736mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.