Edamame Tabbouleh

Name: Edamame Tabbouleh
Yield: 4 Servings
Cuisine: British
Ingredients: 1/2 cup Dry Burghul (Cracked Wheat) *I used ‘fine’ type; 1 cup OR more Edamame Beans *removed from pods; 1 cupful Flat-leaf Parsley *leaves finely chopped; 1/4 cup Mint *leaves chopped; 1 Tomato *seeds removed and cut into small pieces; 1/4 Red Onion *finely chopped; Additional Vegetables *e.g. Cucumber, Capsicum, Cherry Tomatoes, etc; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; Salt; Ground Pepper *OR Cumin, Chilli, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

I love Edamame Beans (Young Soy Beans) and I often add them to salads. Frozen Edamame Beans that are already removed from pods are available from many stores in Melbourne. I always stock a bag of them and it is so handy. Do you like Tabbouleh? You might add Chickpeas and Nuts to it. Try Edamame if you can find them. They are absolutely delicious in Tabbouleh.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

1/2 cupDry Burghul (Cracked Wheat) *I used ‘fine’ type
1 cupOR more Edamame Beans *removed from pods
1cupful Flat-leaf Parsley *leaves finely chopped
1/4 cupMint *leaves chopped
1Tomato *seeds removed and cut into small pieces
1/4Red Onion *finely chopped
Additional Vegetables *e.g. Cucumber, Capsicum, Cherry Tomatoes, etc
1 tablespoonOlive Oil
1 tablespoonLemon Juice
Salt
Ground Pepper *OR Cumin, Chilli, etc

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Steps

1

Place 1 cup Water and 1/8 teaspoon Salt in a small saucepan, bring to the boil, add Burghul, and bring back to the boil. Cover with a lid and remove from heat, then stand for 20 minutes. Drain if there is excess water.
2

Place cooked Burghul, Edamame Beans, Parsley, Mint, Tomato and Onion in a bowl. Add additional Vegetables, Olive Oil and Lemon Juice, season with Salt & Pepper, and mix well to combine.