email this pageIngredients
1 1/4 cups uncooked bulgur or cracked wheat
2 cups boiling water
1/4 cup commercial pesto
3 tablespoons fresh lemon juice
2 cups cherry tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground black pepper
2 cups edamame
4 (7-inch) pitas, cut in half
Instructions
2 cups boiling water
1/4 cup commercial pesto
3 tablespoons fresh lemon juice
2 cups cherry tomatoes, halved
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
1/4 teaspoon freshly ground black pepper
2 cups edamame
4 (7-inch) pitas, cut in half
1. Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Drain.
2. Combine pesto and lemon juice; stir with a whisk.
3. Combine bulgur, pesto mixture, tomatoes, feta cheese, onions, parsley, black pepper and edamame in a large bowl. Toss gently to combine. Serve with pita halves. Serves 4.
By the Soy Council, "This and That," February 2006.
Nutritional Information
2. Combine pesto and lemon juice; stir with a whisk.
3. Combine bulgur, pesto mixture, tomatoes, feta cheese, onions, parsley, black pepper and edamame in a large bowl. Toss gently to combine. Serve with pita halves. Serves 4.
By the Soy Council, "This and That," February 2006.
Per serving: 570 calories, 16g fat, 856mg sodium.
