Tabbouleh with edamame & feta cheese

1-1/4 cups uncooked bulgur or cracked wheat
2 cups boiling water or chicken broth
1/2 cup roughly chopped fresh parsley
1/4 cup lemon juice
1/8 cup olive oil
1 teaspoon dried oregano
2 cups chopped tomato
3 ounces feta cheese, crumbled (I use reduced fat feta)
1/3 cup chopped scallions
1/4 teaspoon each salt and pepper
2 cups cooked, shelled edamame
4 pita breads (7" diameter), cut in half

Combine the bulgur and water or broth, cover and let stand 30 min. Drain.

Process the parsley, lemon juice, oil, and oregano in a mini food processor until smooth.

Combine the bulgur, parsley mixture, tomato, feta, scallions, salt & pepper, and edamame in a large bowl. Serve with pita bread.

4 servings