Tabbouleh with Edamame

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bakeaholic 25

"This is my own version of traditional tabbouleh. The addition of soybeans makes it a meal in itself. It gets better after chilling for a day or two."
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7 h 20 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour.
  2. Bring a separate pot of water to a boil; cook edamame in the boiling water until tender, about 5 minutes. Drain.
  3. Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.
  4. 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.



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