Tabbouleh with Edamame and Feta

RH Staff

Yield: 4 servings.

11/4 cups uncooked bulgur or cracked wheat
2 cups boiling water
1/4 cup commercial pesto
3 Tbsp. fresh lemon juice
2 cups cherry tomatoes, halved
3/4 cup (3 oz.) crumbled feta cheese
1/3 cup thinly sliced green onions
2 Tbsp. minced fresh parsley
1/4 tsp. freshly ground black pepper
2 cups edamame
4 7" pitas, cut in half

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 (feta through edamame) in a large bowl; toss gently to combine. Serve with pita halves.