fusion tabouli

After making kibbee, we had a bunch of soaked bulgur wheat left over. What better way to use it than making tabouli?

I, however, have a confession to make. I've never much cared for tabouli. I really only eat it spooned lightly over a pita spread with hummus. Also, I don't remember exactly what Mom puts in her tabouli. So, I made tabouli with extras. It turned out tasty, light and fresh, and the edamame adds a nice crunch. Good enough to eat on its own.

Tabouli with Extras

(don't know what to serve your vegetarian friend? make this!)

about 2 cups of washed and soaked bulgur wheat

1 bunch of parsley, chopped fine (I used the food processor)

1/4 of a red onion, diced fine

1 cup of edamame (removed from the pods)

1 can of diced tomatoes, drained

about 1 tsp of kosher salt

about 2 Tbs of salad oil

lemon juice to taste

Drain the tomatoes extremely well. I dumped them in a colander and, like the hokey-pokey, shook them all about. Tomato juice was all over the sink, but I wanted these suckers to be as dry as possible. (Note: tomatoes from the garden would be better, but, because this is January, our garden is barren.)

Combine the parsley, bulgur, onion, edamame, and tomatoes in a bowl. Come to think of it, just put everything in the bowl, except for the lemon juice. (Olive oil would probably be better than salad oil, but you work with what you've got. I also added a little white pepper.)

Give it a good stir to get everything mixed together, and then begin adding the lemon juice, stirring and tasting as you go. Once you get enough juice, the flavor will be nice and bright.