Minted Bulgur With Peas

• 1 cup bulgur (see note)
• 1 tablespoon chopped fresh basil
• 4 tablespoons minced parsley
• 4 tablespoons minced fresh mint
• 2 cup shelled fresh peas or frozen peas
• 3 green onions
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste

1. Cover bulgur with hot water and allow to stand for 30 minutes.
2. Drain thoroughly, squeezing out additional water with hands.
3. Cook the fresh peas in boiling water for 1 minute and drain.
4. Or defrost frozen peas but do not cook.
5. Combine peas with bulgur and remaining ingredients except for yogurt.
6. Then stir in yogurt to coat thoroughly.

fresh basil, parsley, fresh mint, fresh peas, green onions, plain yogurt, lemon juice, salt

Taken from cooking.nytimes.com/recipes/2544 (may not work)