Spring Pea Tabbouleh

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe


  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.

Pasta, Pancetta and Peas

Tabbouleh and Chick Pea Salad

Quinoa, Peas, and Mint Tabbouleh

Spring Pea Soup

Spring Veggies with Sweet Pea Aioli

Creamy Spring Peas With Pancetta

Peas and Carrots Spring Salad

Spring Chicken with Carrots and Peas