  Tabbouleh With Edamame and Feta
Makes 4 Servings. Serving Size: 1-1/2 cups salad and 2 pita halves. |
| 1-1/4 cups uncooked bulgur or cracked wheat 2 cups boiling water 1/4 cup commercial pesto 3 tablespoons fresh lemon juice 2 cups cherry tomatoes, halved 3/4 cup (3 ounces) crumbled feta cheese 1/3 cup thinly sliced green onions 2 tablespoons minced fresh parsley 1/4 teaspoon freshly ground black pepper 2 cups edamame 4 (7-inch) pitas, cut in half Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (feta through edamame) in a large bowl; and toss gently to combine. Serve with pita halves. Calories 570 (25% from fat); Fat 15g (sat 5.4g, mono 7.5g, poly 2.9g); Protein 23.3g; Carbohydrate 93.3g; Fiber 14.2g; Cholesteerol 23mg; Iron 7.8mg; Sodium 856mg; Calcium 352mg Back to Soy Recipe Page |