Purple Hull Pea Tabouleh From 'The New Southern Table'

• 4 cups (945 ml) water
• 1 cup (225 g) bulgur
• 1/2 teaspoon kosher salt, plus more to taste
• 4 cups (680 g) cooked field peas
• 2 cups (270 g) diced cucumber
• 2 cups (360 g) diced tomatoes
• 2 cups (120 g) chopped fresh parsley
• 1/2 cup (100 g) chopped fresh mint
• 1/2 cup (120 ml) fresh lemon juice
• 3/4 cup (175 ml) olive oil
• Freshly ground black pepper
• Red pepper flakes

1. Bring the water to a boil in a large saucepan, stir in the bulgur and the 1/2 teaspoon salt, and simmer gently, 10 to 15 minutes, or until the bulgur is tender. Drain, rinse the bulgur with cold water, and set aside until completely drained, stirring occasionally to help this process along.
2. In a large bowl, combine the drained bulgur, field peas, cucumber, tomatoes, parsley, mint, lemon juice, and olive oil, and season to taste with salt, black pepper, and red pepper flakes. Chill the salad for at least two hours for best flavor.

water, bulgur, kosher salt, peas, cucumber, tomatoes, parsley, fresh mint, lemon juice, olive oil, freshly ground black pepper, red pepper

Taken from www.seriouseats.com/recipes/2014/05/purple-hull-pea-tabouleh-from-the-new-southern-table.html (may not work)