Edamame Tabbouleh Salad Recipes

TABBOULEH WITH EDAMAME

Steps:

• 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.

EDAMAME-TABBOULEH SALAD

Steps:

• Make couscous mix as directed on package, using water and 1 teaspoon oil.
• In large bowl, mix couscous and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix well. Serve immediately, or cover and refrigerate until serving time.

CLASSIC TABBOULEH SALAD

Steps:

• Gather the ingredients.
• Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
• While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
• Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
• Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
• Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
• Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
• Serve immediately or cover and chill (up to overnight). Enjoy.