Bulgur With Peas

• 1 cup bulgur
• 3/4 cup scallions
• 1/2 cup lightly packed chopped fresh parsley or fresh coriander
• 3 tablespoons lime juice
• 2 cups very fresh peas or 1 10- ounce package frozen peas
• 1 1/2 tablespoons corn oil
• 1 1/2 tablespoons sesame oil
• Lots of freshly ground black pepper to taste

1. Cover bulgur with boiling water and allow to stand for 25 minutes.
2. Drain thoroughly, squeezing out additional water with hands.
3. Slice scallions thinly; chop parsley and squeeze lime juice.
4. Cook fresh peas in boiling water for one minute; drain.
5. Or defrost frozen peas but do not cook.
6. Combine bulgur, scallions, parsley or fresh coriander, lime juice, peas, corn and sesame oils and season to taste with pepper.

bulgur, scallions, parsley, lime juice, peas, corn oil, sesame oil, ground black pepper

Taken from cooking.nytimes.com/recipes/2107 (may not work)