More Great Recipes: Macrobiotic | Vegan | Vegetarian

Bulgur with Peas and Mint- VEGAN

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Serves | Prep Time | Cook Time


1 cup bulgur wheat
1 1/2 cups boiling water
1 small garlic clove
Leaves from 1 large bunch mint (about 2 lightly packed cups)
1 cup lightly packed parsley leaves
1 cup frozen peas, thawed
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt

Combine bulgur and boiling water, cover and let sit until water is absorbed, about 30 minutes. Meanwhile, pulse garlic in a food processor until finely chopped. Add mint and parsley and pulse just until, the leaves are chopped but not puréed. Scrape the mixture into a large bowl, add the bulgur, peas, zest, juice, oil and salt, and toss until combined. Serve cold or room temperature.

Pairs Well With


This fresh-flavored side dish makes a flavorful complement to simple pan-seared lamb chops.


Per serving (about 8oz/234g-wt.): 240 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 370mg sodium, 37g total carbohydrate (12g dietary fiber, 2g sugar), 8g protein

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