Bring a large pot of salted water to a boil over
high heat.
Add the bulgur and cook until tender but still
firm to the bite, stirring occasionally, about 8
to 10 minutes.
Drain and place in a large serving bowl.
In a medium saucepan, heat the oil over medium-
high heat.
Add the onions and season with a pinch of salt and
pepper.
Cook, stirring occasionally until golden and
tender, about 10 minutes.
Add the garlic and cook for 30 seconds until
aromatic.
Add the broccoli and saute for 1 minute.
Add the water and scrape up the brown bits that
cling to the bottom of the pan with a wooden
spoon.
Cover the pan and cook until the broccoli is
tender, about 4 minutes.
Add the edamame and cook for 1 minute until warmed
through.
Transfer the onion mixture to the serving bowl.
For the dressing-
In a small bowl, combine the lemon zest, lemon
juice, olive oil, honey, 1/2 teaspoon salt, and
1/4 teaspoon pepper.
Whisk until smooth.
Stir in the chives.
Pour the dressing over the bulgur and toss well
until coated.
Season with the remaining 3 teaspoons of salt and 1
teaspoon pepper and serve.
Originally Submitted
12/9/2012
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