• 1 cup Bulgur Wheat
• 1 tsp. salt
• 1 Tbs. plus 2 tsp extra-virgin olive oil
• 2 cups sugar snap peas, sliced on the diagonal
• 1/3 cup minced fresh mint, plus a few extra sprigs for garnish
• 1 Tbs. fresh lemon juice
• 1 Tbs. capers, chopped
• 2 oil-packed sun-dried tomatoes, chopped
• 1/2 tsp. freshly ground pepper

Directions:  Cook Bulgur with 1/2 tsp. salt. Transfer cooked bulgur to a bowl and add the 2 tsp of olive oil and stir gently to coat and fluff the grains. Let cool to room temperature. Add the snap peas, minced mint, lemon juice, capers, tomatoes and remaining 1/2 tsp. salt, the pepper and the 1 Tbs. olive oil. Stire well to blend. Transfer the bulgur salad to a serving bowl and garnish with mint or you can use parsley sprigs. Serve at room temperature. Serves 4