Recipe by Chef Owen May; notes by Michelle May MD
With Labor Day picnics and barbecues right around the corner, we created a little twist on tabbouleh (also sometimes spelled tabouleh, tabouli, or tabuli). No matter how you spell it, tabbouleh is a yummy Middle Eastern dish that is traditionally made with bulgur (a precooked and dried wheat with a nutty flavor and texture like brown rice), parsley, mint, tomatoes, olive oil, and lemon juice. Using that basic foundation, we added grilled zucchini and yellow squash, shelled edamame (soybeans), and spinach leaves.
It is an amazingly tasty salad that is hearty and healthy enough to serve as a main dish for vegetarians (even vegetarian teenagers if you can get them to taste something with the gross word "bulgur" in it!)
Meatless Monday Recipe: Bulgur Edamame Salad
Ingredients:
2 cups bulgur (wheat)
2 cups water
1 medium zucchini, sliced lengthwise 1/4 inch thick
1 medium yellow squash, sliced lengthwise 1/4 inch thick
3/4 cup frozen shelled edamame, thawed
1/4 chopped fresh mint leaves
1/2 cup chopped fresh parsley
1 cup fresh spinach leaves, chiffonade
3 green onions, thinly sliced
3 medium tomatoes, diced
2 cloves of garlic, finely minced
1/4 oil olive, divided
1 large lemon, juiced
Kosher salt to taste
Directions:
- Place bulgur in a large bowl and cover with water. Allow bulgur to soak for one hour.
- While bulgur is soaking, brush zucchini and yellow squash with a small amount of the olive oil. Sprinkle with kosher salt and grill until soft and grill marked. Allow it to cool then chop coarsely.
- Combine all of the ingredients and serve.
