Tabbouleh with Edamame and Feta

By glomcrae

Servings: 6 (about 1 1/4-cup) servings
Calories320
Total Fat (g)13
Saturated Fat (g)2
Cholesterol (mg)8
Sodium (mg)175
Carbohydrate (g)37
Fiber (g)10
Protein (g)18

Ingredients

• 2-1/2 cupswater
• 1-1/4 cupsbulgur
• 1/4 cuplemon juice
• 3 tablespoonspurchased basil pesto
• 2 cups fresh or thawed frozen edamame
• 2 cupscherry tomatoes, cut up
• 1/3 cupcrumbled feta cheese
• 1/3 cupthinly sliced green onions
• 2 tablespoonssnipped fresh parsley
• 1/4 teaspoonground black pepper
• Fresh parsley sprigs (optional)

Preparation

Step 1

1. In a medium saucepan, bring the water to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until most of the liquid is absorbed. Remove from heat. Transfer to a large bowl.
2. In a small bowl, whisk together lemon juice and pesto. Add to bulgur along with soybeans, cherry tomatoes, feta cheese, green onions, the snipped parsley, and pepper. Toss gently to combine. If desired, garnish with parsley sprigs. Makes 6 (about 1 1/4-cup) servings.