Tabbouleh With Edamame and Feta
Recipe from Diabetic Living

This healthy Mediterranean salad makes a great vegetarian main dish. Or you could serve smaller portions as a side dish with grilled chicken, beef, or pork.


Tabbouleh With Edamame and Feta

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Ingredients
  • 2-1/2  cups
    water
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  • 1-1/4  cups
    bulgur
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  • 1/4  cup
    lemon juice
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  • 3  tablespoons
    purchased basil pesto
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  • 2  cups
    fresh or thawed frozen shelled sweet soybeans (edamame)
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  • 2  cups
    cherry tomatoes, cut up
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  • 1/3  cup
    crumbled feta cheese
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  • 1/3  cup
    thinly sliced green onions
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  • 2  tablespoons
    snipped fresh parsley
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  • 1/4  teaspoon
    ground black pepper
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  •  
    Fresh parsley sprigs (optional)
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Directions
1.
In a medium saucepan, bring the water to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until most of the liquid is absorbed. Remove from heat. Transfer to a large bowl.
2.
In a small bowl, whisk together lemon juice and pesto. Add to bulgur along with soybeans, cherry tomatoes, feta cheese, green onions, the snipped parsley, and pepper. Toss gently to combine. If desired, garnish with parsley sprigs. Makes 6 (about 1 1/4-cup) servings.
Nutrition information
Calories 320, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 8 mg, Sodium 175 mg, Carbohydrate 37 g, Fiber 10 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 2, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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