Tabbouleh With Edamame and Feta
Edamame adds a crisp, refreshing note to this intensely flavored Mediterranean salad.
Ingredients 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 edamame4 (7-inch) pitas, cut in half
Instructions 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 (tomatoes through chickpeas) in a large bowl; and tossgently to combine. Serve with pita halves.
Notes Yield: 4 servings (serving size: 1-1/2 cups salad and 2 pita halves).
CALORIES 570 (25% from fat); FAT 16g (sat 5.4g, mono 7.5g, poly 2.9g); PROTEIN 23.3g; CARBOHYDRATE 93.3g; FIBER 14.2g; CHOLESTEROL 23mg; IRON 7.8mg; SODIUM 856mg; CALCIUM 352mg