Bulgur Salad With Lemon, Radishes And Snap Peas

• 1 cup bulgur
• 1 1/4 cups water
• Salt
• 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

1. 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.

bulgur, water, salt, olive oil, lemon, spring onions, garlic, sugar snap peas, radishes, baby arugula, italian parsley, mint leaves, ground cumin, freshly ground black pepper, cayenne, feta cheese

Taken from www.epicurious.com/recipes/member/views/bulgur-salad-with-lemon-radishes-and-snap-peas-50142839 (may not work)