Edamame Tabbouli with Feta
Jolinda Hackett, If you like traditional vegetarian tabbouleh salad, try this gourmet tabbouleh made with feta cheese and edamame. * 1 1/4 cups uncooked bulgur wheat * 2 cups water, boiling * 1/4 cup prepared pesto * 3 tbsp fresh lemon juice * 2 cups cherry tomatoes, chopped * 3/4 cup (3 ounces) feta cheese, crumbled * 1 15 ounce can chickpeas, drained * 1/3 cup green onions (scallions), sliced thick * 2 tbsp fresh parsley, minced * 1/4 tsp freshly ground black pepper * 2 cups shelled edamame * 4 (7-inch) pitas, cut in half Preparation: Combine the bulgur wheat 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, feta, chickpeas, green onions, parsley, pepper and edamame in a large bowl; and toss gently to combine. Nutritional information, per serving: Calories: 570 (25% from fat); Fat 16g (sat 5.4g, mono 7.5g, poly 2.9g); Protein 23.3g; Carbs 93.3g; Fiber 14.2g; Cholesterol 23mg; Iron 7.8mg; Sodium 856mg; Calcium 352mg "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
