Bulgur Pilaf With Chickpeas and Herbs
Minted Bulgur With Peas
- Total Time
- About 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup bulgur (see note)
- 1tablespoon chopped fresh basil
- 4tablespoons minced parsley
- 4tablespoons minced fresh mint
- 2cup shelled fresh peas or frozen peas
- 3green onions
- 1cup plain yogurt
- 2tablespoons lemon juice
- Salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
219 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 11 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cover bulgur with hot water and allow to stand for 30 minutes. Drain thoroughly, squeezing out additional water with hands.
- Step 2
Cook the fresh peas in boiling water for 1 minute and drain. Or defrost frozen peas but do not cook.
- Step 3
Combine peas with bulgur and remaining ingredients except for yogurt. Then stir in yogurt to coat thoroughly.
Tip
- Use the coarse bulgur, not the cracked, sometimes called cracked wheat, which has a finer grain. For added fiber (plus calories and fat), ½ cup toasted sliced almonds may be added.
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