Tabbouleh With Edamame

• 1 cup bulgur
• 1 cup boiling water
• 1 (1 pound) package frozen shelled edamame
• 2 cups halved cherry tomatoes
• 2 cups chopped fresh parsley
• 1 cucumber, seeded and chopped
• 1 bunch green onions, thinly sliced
• 1/4 cup olive oil, or as needed
• 2 large lemons, juiced
• 2 tablespoons apple cider vinegar
• salt and ground black pepper to taste

1. Stir bulgur and boiling water together in a pot; cover and remove from heat. Set aside until water is absorbed, about 1 hour.
2. Bring a separate pot of water to a boil; cook edamame in the boiling water until tender, about 5 minutes. Drain.
3. Mix cooked bulgur, edamame, tomatoes, parsley, cucumber, and green onions together in a large bowl.
4. Whisk olive oil, lemon juice, and vinegar in a separate bowl; pour over bulgur mixture. Season with salt and pepper; toss to coat. Cover with plastic wrap and refrigerate to blend flavors, at least 6 hours.

bulgur, boiling water, tomatoes, parsley, cucumber, green onions, olive oil, lemons, apple cider vinegar, salt

Taken from www.allrecipes.com/recipe/232207/tabbouleh-with-edamame/ (may not work)