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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