Bulgur with Spring Vegetables

Name: Bulgur with Spring Vegetables
Ingredients: 1 1/4 cups bulgur; 3 1/2 cups boiling water; 2 tablespoons olive oil; 3 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 leeks, halved lengthwise, cut crosswise into 1-inch pieces, and well washed; 2 cloves garlic, minced; 12 asparagus spears, cut into 2-inch lengths; 1 cup frozen peas; 1/4 cup chopped fresh mint

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The nutlike taste of bulgur complements the crisp, fresh flavour of spring vegetables. This makes a great side dish to dinner but you can also try having a bowl for lunch or breakfast.

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