I love Edamame Beans (Young Soy Beans) and I often add them to salads. Frozen Edamame Beans that are already removed from pods are available from many stores in Melbourne. I always stock a bag of them and it is so handy. Do you like Tabbouleh? You might add Chickpeas and Nuts to it. Try Edamame if you can find them. They are absolutely delicious in Tabbouleh.


4 Servings


1/2 cup Dry Burghul (Cracked Wheat) *I used ‘fine’ type
1 cup OR more Edamame Beans *removed from pods
1 cupful Flat-leaf Parsley *leaves finely chopped
1/4 cup Mint *leaves chopped
1 Tomato *seeds removed and cut into small pieces
1/4 Red Onion *finely chopped
Additional Vegetables *e.g. Cucumber, Capsicum, Cherry Tomatoes, etc.
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
Ground Pepper *OR Cumin, Chilli, etc.

  1. Place 1 cup Water and 1/8 teaspoon Salt in a small saucepan, bring to the boil, add Burghul, and bring back to the boil. Cover with a lid and remove from heat, then stand for 20 minutes. Drain if there is excess water.
  2. Place cooked Burghul, Edamame Beans, Parsley, Mint, Tomato and Onion in a bowl. Add additional Vegetables, Olive Oil and Lemon Juice, season with Salt & Pepper, and mix well to combine.