Best Tabbouleh With Edamame Recipes

EDAMAME-TABBOULEH SALAD

Edamame-Tabbouleh Salad image

Dinner made ready in 20 minutes! Enjoy this edamame and couscous salad mixed with citrus and olive oil dressing - perfect if you love Mediterranean cuisine!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

1 package (5.8 oz) roasted garlic and olive oil couscous mix
1 1/4 cups water
1 teaspoon olive or canola oil
1 bag (10 oz) refrigerated fully cooked ready-to-eat shelled edamame (soybeans)
2 medium tomatoes, seeded, chopped (1 1/2 cups)
1 small cucumber, peeled, chopped (1 cup)
1/4 cup chopped fresh parsley
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon olive or canola oil

Steps:

Make couscous mix as directed on package, using water and 1 teaspoon oil.
In large bowl, mix couscous and remaining salad ingredients. In small bowl, mix dressing ingredients. Pour dressing over salad; mix well. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 2 g, TransFat 0 g

QUINOA TABBOULEH WITH FETA

Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
* Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams