Yield: 6 servings (serving size: 1 1/4 cups)

Ingredients:

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 1 cup frozen shelled edamame (green soybeans)
  • 1 pound yellow and red cherry tomatoes, halved
  • 1 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 1 cup chopped green onions
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation:

  1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.
  2. Cook edamame in boiling water 3 minutes or until crisp-tender.
  3. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well.
  4. Let stand at room temperature 1 hour before serving.

Source: Cooking Light