Purple Hull Pea Tabouleh From 'The New Southern Table'

Ingredients (12)

• 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