Try this salad on for spring: Bulgur Salad with Lemon, Radishes and Snap Peas is packed with fresh herbs and greens, studded with radishes and sugar snap peas. It’s a refreshing version of tabbouleh, milder in flavor and bursting with seasonal vegetables.
What is tabbouleh? An addictively delicious Middle Eastern salad featuring bulgur wheat, steeped in water or stock, then tossed with an abundance of fresh parsley, mint, lemon and seasoning. Its name translates to “little spicy” which is probably the tipping point for those of us who can’t get enough of this healthy salad.
As a concept I love playing with variations of tabbouleh. This recipe is inspired by the spring vegetables I purchased at the farmers’ market today. Kale flowers, radishes, sugar snap peas and red spring onions are tumbled with bulgur infused with lemon and olive oil. The spicing is gentle, in deference to the mild sweetness of the vegetables, without ignoring the “little spicy” contingent. Delicious and satisfying, enjoy this as a healthy salad, side dish or light main course. I served it with pita bread and hummus for an easy vegetarian dinner.
Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas
The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4.
1 cup bulgur
1 1/4 cups water
1/4 cup olive oil
Juice and zest of 1 lemon
2 spring onions, thinly sliced
1 small garlic clove, minced
1/4 pound sliced sugar snap peas, cut on the diagonal, about 1 cup
1/4 pound sliced radishes, cut in slivers, about 1 cup
1 cup baby arugula leaves
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup crumbled feta cheese, or to taste
Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat. Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. Uncover and add 1/4 cup olive oil and lemon juice, fluffing the bulgur with a fork. Cool to room temperature. Add 1 teaspoon salt and all the remaining ingredients, gently tossing to combine. Taste for seasoning. Serve on a bed of greens or in pita pockets.
If you like this, you might enjoy these TasteFood recipes:
Kale, Bulgur and Carrot Salad
Linguine with Asparagus, Morels and Fava Beans
Orzo Salad with Peas, Radishes and Pecorino
or these recipes from the food blogs:
Baby Turnips and Sugar Snap Peas from Stephen Cooks
Asian Sugar Snap Peas from For the Love of Cooking
Beef with Snow Peas from The Pioneer Woman