Tabbouleh with spring peas

Time: 35 min.
Complexity: easily
Servings: 4

Eastern tabbouleh salad is made with bulgur, complemented by a wealth of fresh, aromatic greens. In this recipe, the bulgur is perfectly complemented by tender snow peas and sugar snap peas. Simply toss them with the cooked grains, add chopped fresh mint and green onions, and dress with vinegar and olive oil. It's very filling, healthy, and refreshing. It's an ideal side dish for meat, especially lamb.

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Recipe:

In a medium bowl, combine 3/4 cup bulgur and 1/4 teaspoon coarse salt. Add 1 1/4 cups boiling water and stir, then cover and let simmer until tender, 20-25 minutes. Drain any excess water. Stir in 1 cup each chopped snow peas and sugar snap peas and 3 tablespoons each olive oil, rice vinegar, and chopped parsley, mint, and green onions; season with salt and pepper to taste.