Bulgur with Peas and Mint- VEGAN
  • 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
  1. 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.
This fresh-flavored side dish makes a flavorful complement to simple pan-seared lamb chops. Nutrition 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