Fresh Recipe: Spring Vegetable Bulger Salad with Fresh Peas

Fresh Recipe: Spring Vegetable Bulger Salad with Fresh Peas

  • posted on: June 13, 2017
  • posted by: Robin Crowder
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We’re excited about peas from Alvarez Organic Farms in the Farm Market. Alvarez grows using Certified Organic, climate-friendly practices on their farm in Mabton, Washington. Now that the weather is warming if you need hearty recipes that don’t heat up the kitchen, give this one a try using peas from Alvarez: Spring Vegetable Bulger Salad.  Make it ahead on the weekend and take it for lunch during the week. Or, enjoy ready-made dinner to grab on the way out to the evening’s activities.  This recipe is good eaten with a fork, or stuffed inside a pita for easy eating.  Most of the ingredients can be found in the Farm Market produced by local, sustainable farms.

Spring Vegetable Bulgur

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


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.


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