Tabbouleh 
with Edamame and Kumquats

Yield: 6 (1/2-cup) Servings

 

Traditional tabbouleh, a bulgur wheat-based Middle Eastern salad, most often contains fresh green herbs, tomatoes, onions, olive oil, and lemon juice. This colorful rendition substitutes sweet-tart kumquats for the tomatoes and pumps up the green with shelled soybeans as well as diced cucumber. Place individual servings in butter lettuce cups.

 

• 1 cup bulgur wheat
• 3/4 cup finely chopped fresh Italian parsley
• 3/4 cup vegetable broth
• 1 large clove garlic, minced
• 1/4 cup finely minced red onion
• 1 tablespoon extra-virgin olive oil
• 1-1/2 teaspoons agave syrup or honey
• 2 teaspoons minced lemon zest (colored portion of peel)
• 1 tablespoon fresh lemon juice
• 1/2 cup diced hothouse (English) cucumber
• 1/2 cup cooked shelled soybeans (edamame)
• 1/2 cup finely chopped seeded kumquats
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

• Optional: additional fresh lemon juice, salt or freshly ground black pepper

• Optional for serving: butter lettuce cups

1. Place bulgur wheat in sieve and rinse with cold water.

2. In medium bowl, place bulgur wheat and 1 cup room-temperature water for 2 hours. Drain and gently shake sieve to remove excess water.

3. Place drained bulgur wheat, parsley, broth, garlic, onion, olive oil, and agave syrup in large bowl; toss.

4. Add zest, juice, cucumber, edamame, kumquats, salt and pepper; gently toss. Cover and set aside for 2 hours for flavors to build. Taste and adjust seasoning, adding a little more juice or salt or pepper as needed. If desired, spoon each serving into a butter lettuce cup.

Nutritional information (per serving): Calories 150, fat calories 30; total fat 3.5 grams, sat fat 0 grams, cholesterol 0 milligrams; sodium 115 milligrams; total carbohydrates 26 grams, fiber 7 grams, sugars 4 grams; protein 5 grams; vitamin A IUs 15%; vitamin C 35%; calcium 4%; iron 8%.

 

• from:
  Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
• by Cathy Thomas
• Wiley 2010
• Hardcover; 336 pages; $29.95
• ISBN-10: 0470371056
• ISBN-13: 978-0-470-37105-3
• Reprinted by permission.

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This page created July 2010