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Green Peas with Bulgur, Garlic, Fresh Herbs, and Feta

Servings: 4 to 6

This simple tabbouleh-inspired side is perfect with grilled chicken or seared pork chops.


  • 5 cloves garlic, peeled and halved
  • 1/4 cup olive oil
  • 1-1/2 cups medium-grind bulgur
  • 6-1/2 oz. (about 1-1/2 cups) frozen peas
  • 1/2 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice
  • 1 tsp. honey
  • Kosher salt and coarsely ground black pepper
  • 1 cup coarsely chopped fresh tender herbs (preferably a mix of parsley, chives, and mint)
  • 3 oz. crumbled feta (about 3/4 cup), more to taste


  • In a small saucepan, simmer the garlic in the oil until golden, 5 to 6 minutes. Transfer to a large bowl.
  • Put the bulgur and 5 cups water in a medium saucepan and bring to a boil over medium-high heat. Cover, reduce to a simmer, and cook until tender, 10 to 15 minutes. Meanwhile, put the peas in a colander in the sink. Drain the bulgur over the peas, and rinse under cold water.
  • With a fork, mash the garlic to a paste. Whisk in the lemon zest and juice, honey, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the bulgur and peas, and toss. Add the herbs and feta and toss again. Season to taste with salt and additional feta, and serve warm or at room temperature.


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