Preparation

• 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.