Melon tabbouleh

1⁄2 cup fine or medium bulgur (cracked wheat);

2 tablespoons extravirgin olive oil;

2 tablespoons fresh lemon juice;

1 garlic clove, finely chopped;

3⁄4 teaspoon ground cinnamon;

1⁄2 teaspoon ground cumin;

1 cup sugar snaps (about 4 ounces);

11⁄2 cups small melon cubes;

1⁄4 cup thinly sliced scallions (white and tender green parts);

1⁄2 cup finely chopped flat-leaf parsley;

Kosher salt and ground black pepper, to taste.

Put the bulgur in a large bowl and cover with boiling water. Cover the bowl tightly with plastic wrap and let sit until the bulgur is plump and tender, about 30 minutes. Drain in a mesh strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible. Pour the bulgur back into the bowl. Stir in the oil, lemon juice, garlic, cinnamon, and cumin and let sit until the bulgur cools to room temperature, stirring occasionally.
Fill a large bowl with ice water. Bring a small saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the sugar snaps and cook until crisp-tender, about 2 minutes. Use a slotted spoon to immediately transfer into the ice water to stop the cooking and set the color. When cool, drain, pat dry, and cut on the diagonal into 1⁄4-inch strips. It’s okay if a few whole peas roll out. Add the sugar snaps and any escaped peas to the bulgur mixture.
Stir in the melon, scallions, and parsley. Season with salt and pepper. Cover and let sit at room temperature for 1 hour before serving.
What else works? You can use peaches or tomatoes in place of the melon. You can use blanched garden peas or snow peas in place of the sugar snaps.