Tabbouleh with edamame and pomegranate

Tabbouleh with edamame and pomegranate

By
From
Superfoods Superfast
Serves
2-4

This is my heartier take on traditional tabbouleh, to make it more of a meal than just a salad. I added a couple of my hero foods – mushrooms, edamame, pomegranate and cashews – to give this square meal more of a nutritional punch and a bit more colour, too.

Ingredients

Quantity Ingredient
125g uncooked bulgur wheat
1 tablespoon coconut oil
1 large tomato, chopped
1 small onion, diced
100g button mushrooms, halved
large handful flat-leaf parsley, finely chopped
2 tablespoons lemon juice
1 pomegranate, seeds
50g cashews, chopped
80g cooked edamame beans

Method

  1. Bring a pan of water to the boil and add in the bulgur wheat before lowering the heat and simmering for 15 minutes.
  2. Meanwhile, heat the coconut oil in a frying pan and cook the tomato, onion and mushrooms over a low heat for 7–10 minutes.
  3. Drain the cooked bulgur wheat, if necessary, and combine with the mushroom mixture in a large bowl together with the parsley, lemon juice, pomegranate seeds, cashews and edamame.
  4. Mix together with a spoon and serve.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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