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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
Directions
Learn how to make this recipe at Serious Eats
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!