Bulgur With Fennel And Peas
|Bulgur||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Peas||1 Cup (16 tbs)|
|Carrot||1 Medium, shredded|
|Fennel bulb||1⁄2 Medium, julienned|
|Sunflower seeds||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Parsley sprigs||3 (For Garnish)|
Place the bulgur, water, and lemon juice in a medium-size bowl and let the bulgur soak for about 20 minutes.
While the bulgur soaks, cook the peas in a small amount of water just until crisp-tender, about 3 minutes.
Toss the bulgur with the peas, carrots, fennel, sunflower seeds, and oil.