Sauté chopped onion in hot oil in heavy-bottomed-saucepan. Grind lemon rind. When onion begins to soften, stir in bulgur, chicken stock and lemon rind. Cover; reduce heat and simmer. Cook bulgur about 10 minutes, until most of liquid is absorbed and bulgur is tender. About 5 minutes before bulgur is cooked, stir in peas and optional salt and finish cooking. Sprinkle with parsley.