• 1 Rating

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.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
6 hrs
total:
7 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour.

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  • 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.

Nutrition Facts

234 calories; protein 11g 22% DV; carbohydrates 26.6g 9% DV; fat 11.2g 17% DV; cholesterolmg; sodium 29.8mg 1% DV. Full Nutrition

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0