Spring Vegetable Bulgur

Recipe adapted by Megan Ellison of Sound Dieticians. Makes 8 servings.

Ingredients:

4 spring onions, divided

¼ cup plus 1 Tbsp of your favorite oil, divided

¼ cup apple cider vinegar

Salt and freshly ground black pepper

1 lb fava beans, double-shelled*

1 lb English peas

½ lb snap peas

3 green garlics or garlic scapes, or 1 clove garlic, finely chopped

4 cups low sodium chicken or vegetable broth

2 cups bulgur (cracked wheat berries)

1 cup crumbled feta cheese

*In case it’s helpful, here’s a tutorial video on fava bean shelling.

Directions:

1. Trim and finely chop the onions. Set aside ¼ of the chopped onion. Put the remaining ¾ onion in a small bowl.

2. Add ¼ cup of the olive oil and the vinegar to the bowl of onions. Add salt and pepper to taste. Set the relish aside.

3. Shell, blanch, and re-shell the fava beans. Shell the English peas. Trim and string the snap peas and cut them into ½-inch pieces.

4. In a medium pot, heat the remaining 1 Tbsp olive oil over medium-high heat. Add the reserved onion and the green garlic and cook, stirring, for about 2 minutes. Add the bulgur and toast for 1 minute. Add the broth and bring to a boil. Cook, stirring occasionally, until the mixture is thick but still soupy, about 5 minutes. Stir in the peas and snap peas. Continue cooking and stirring another 3 minutes. Add the fava beans. Cook until the couscous and the vegetables are tender, about 1 to 2 more minutes.

5. Serve the couscous hot, warm, or at room temperature topped with the spring onion relish and feta cheese