Tabbouleh with Edamame and Feta

PREP: 25 minutes COOK: 15 minutes MAKES 6 servings

• 21⁄2 cups water
• 11⁄4 cups bulgur
• 1⁄4 cup lemon juice
• 3 tablespoons pesto
• 2 cups fresh or thawed frozen shelled sweet soybeans (edamame)
• 2 cups cherry tomatoes, cut up
• 1⁄3 cup crumbled reduced-fat feta cheese
• 1⁄3 cup thinly sliced green onions (2 or 3)
• 2 tablespoons snipped fresh parsley
• 1⁄4 teaspoon ground black pepper
• Fresh parsley sprigs (optional)

1. In a medium saucepan bring the water to boiling; add uncooked bulgur. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until most of the liquid is absorbed. Transfer to a large bowl.
2. In a small bowl whisk together lemon juice and pesto. Add lemon juice mixture to cooked bulgur along with soybeans, cherry tomatoes, feta cheese, green onions, the snipped parsley, and pepper. Toss gently to combine. If desired, garnish with parsley sprigs.

PER SERVING: 313 cal., 12 g total fat (1 g sat. fat), 3 mg chol., 187 mg sodium, 37 g carb., 10 g fiber, 18 g pro.