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Tabbouleh Recipe
Ingredients:
| Bulgur | |
| Dry textured soy protein granules | |
| Boiling water | |
| Flat-leaf parsley, finely chopped | |
| Fresh mint, finely chopped (optional) | |
| Tomatoes, diced | |
| Cucumber, peeled, seeded and diced | |
| Bunch green onions, chopped (white and most of the green) | |
| Edamame, shelled, cooked per package instructions | |
| Lemon juice | |
| Olive oil | |
| Salt | |
| Pepper |
Description:
Prep time:30 min
Cook time:5 min
This colorful Middle Eastern salad is a wonderful change of pace from pasta and potato salads for summer picnics.
From Around the World With Soy, a cookbook from the National Soybean Research Laboratory. www.nsrl.illinois.edu
www.nsrl.illinois.edu">Prep time:30 min
Cook time:5 min
Instructions for Tabbouleh:
In a small bowl, stir together bulgur, textured soy protein and boiling water.
Cover tightly with lid or plastic wrap and let sit for 20–30 minutes, until bulgur is soft. Drain in a sieve to remove excess liquid and put the drained bulgur mixture into a medium mixing bowl.
Add the parsley, optional mint, tomatoes, cucumber, green onions, and edamame and mix.
Combine the lemon juice, olive oil, salt, and pepper. Pour over the salad and mix well. Refrigerate before serving.
Nutrition Per Serving:
Calories 90, Fat 3g, Protein 5g, Carbohydrate 13g,
