Spring Pea Tabbouleh

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 servings
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Directions

  1. Combine 3/4 cup bulgur and 1/4 teaspoon kosher salt in a medium bowl. Add 1 1/4 cups boiling water and stir, then cover and let stand until tender, 20 to 25 minutes. Drain any excess water. Stir in 1 cup each sliced snow peas and snap peas and 3 tablespoons each olive oil, rice vinegar and chopped parsley, mint and chives; season with salt and pepper.

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