- Author: Leda McDaniel
Have you ever made tabouli with sugar snap peas before?
Our spring vegetable tabouli is packed with vegetables, including sugar snap peas, radishes, and fresh green onions. The zesty lemon and olive oil dressing really compliments these fresh flavors. It may not be the traditional tabouli recipe, but it really showcases the local spring produce popping up at farmers' markets and grocery stores in Placer and Nevada counties.
I think you will find it to be delicious variation on a classic recipe! Try it today!
Spring Vegetable Tabouli
1 cup bulgur wheat
¼ cup olive oil
Zest and juice of 1½ lemons
1¼ cup boiling water
1 cup sugar snap peas, chopped
1 cup radishes, thinly sliced
3 green onions, thinly sliced
½ cup mint leaves, sliced into ribbons
½ cup Italian parsley, chopped
1 clove garlic, minced
½ tsp. ground cumin
Salt and black pepper to taste
In a large pot, combine bulgur, olive oil, lemon juice and zest, and a pinch of salt. Pour over boiling water, stir to combine, and cover tightly. Let sit while you prepare the vegetables. After about 20-30 minutes, check that the bulgur has absorbed all the liquid. In a large bowl, combine all of the ingredients and toss gently. Add cumin, and salt and black pepper to taste. Serves 4 to 6.
*Serving Suggestion: serve Tabouli over fresh arugula or other spring salad greens. Use about 1 cup of greens per serving.
Nutritional Information:
Snap peas (Pisum sativum) originated in Southwestern Asia. Today, there are more than 1,000 varieties of peas (not all edible)! Did you know that fried peas were sold like popcorn in Roman theatres? Snap peas and snow peas can be eaten raw or cooked. They are often used in salad or stir-fry or as an appetizer. One serving of raw sugar snap peas (1 cup, chopped) contains just 41 calories and supplies the following percentages of the USDA Daily Values:
o 3g of protein
o 98% of Vitamin C
o 21% of Vitamin A
o 11% of iron