Green peas join the traditional marriage of bulgur, herbs, and lemon in a springy twist on the flavorful tabboulheh, a popular Middle Eastern salad. Serve immediately or marinate for several hours in the refrigerator. (And there’s no shame in using frozen peas. Buy a one-pound bag.)
Total time:0 Minutes
- 3/4 cup (70 g) quick-cooking bulgur
- 1 cup (237 ml) boiling water
- Juice of 2 lemons (about 6 tablespoons), divided
- 1 large or 2 small bunches Italian parsley, thick stems trimmed and discarded, leaves and skinny stems finely chopped (about 2 1/2 cups, or 100g loosely packed)
- 1 bunch mint, stems discarded, leaves finely chopped (about 1/2 cup, or 20 g loosely packed)
- 4 scallions, trimmed, white and green parts finely chopped
- 3 cups (400 g) fresh or frozen peas, lightly steamed, boiled, or blanched, rinsed under cool water
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Place the bulgur in a large serving bowl. Add the boiling water and the juice of 1 lemon (about 3 tablespoons). Let stand, uncovered, 1 hour.
Stir in the parsley, mint, scallions, and peas. Toss well. Add the olive oil, remaining lemon juice, 1 teaspoon salt, and 3/4 teaspoon black pepper. Adjust seasonings to taste. Serve immediately, or refrigerate for several hours to chill and allow the flavors to marry.
Tip: If you can't find quick-cooking bulgur, prepare the bulgur according to package directions. Soaking and a longer cook time may be required.