Spring Tabbouleh with Snap Peas and Radishes

Good news, folks. If you can boil water, you can make this lovely spring salad! Once the weather turns warm, I’d rather chop than fire up the oven or stove on most evenings. Because this salad has components my children like individually, I use my standard method of serving the parts separated. Warm whole wheat pita bread and a mediterranean dip, such as baba ghannouj or hummus, round out the meal.

1 cup bulgur wheat
1 teaspoon kosher salt
1-1/4 cups boiling water
1/4 cup olive oil
Zest of 1 lemon (1 tablespoon)
Juice of 2 lemons (1/4 cup)
2 green onions, trimmed and thinly sliced
1 garlic cloves, minced
1 cup sugar snap peas, sliced on the diagonal
1 cup thinly sliced radishes (2 medium)
1 cup baby arugula
1/2 cup chopped flat-leaf (Italian) parsley
1/2 cup chopped mint leaves
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/2 cup crumbled feta cheese

In a large bowl, combine the bulgur, salt, water, olive oil, lemon juice and lemon zest. Stir to combine, then cover tightly and allow to sit for 30 minutes.
Meanwhile, chop the remaining ingredients. Fluff the bulgur (all the water should be absorbed at this point), then add the remaining ingredients. Toss gently to combine. Serve.
Quick Tips
1. This looks like a long list of ingredients, doesn’t it? Don’t be afraid. This is a quick dinner if you do the chopping while you are waiting for the bulgur to soften.
2. At first glance, one may not assume this is a kid-friendly dinner. Think again. If you set some of the bulgur aside before you add anything to it, you have a hearty, whole grain “side” that’s perfect for kids. Add a few vegetables on the side, a bit of cheese, some pita and dip, and you have a relatively child-friendly dinner.

Preparation time: 30 minute(s)

Number of servings (yield): 4

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