In a large high-sided skillet, heat 3 Tbsp. oil over medium-high. Add the onion and garlic, and cook until softened and just starting to turn golden, about 8 min. Add the tomato paste and Worcestershire. Cook, stirring, until tomato paste is toasted, about 2 min. Stir in the tomatoes, and cook, stirring occasionally, until softened and extra moisture is absorbed, about 10 min.
Stir the snap peas, butter beans, and 1/4 cup water into the skillet. Bring to a boil over medium-high heat. Cover, and cook until snap peas are crisp tender, about 4 min. Remove lid, and boil until sauce thickens, about 1 min. more.
Meanwhile, in a large skillet, heat the remaining 2 Tbsp. oil. Add the bulgur, and cook over medium heat, stirring, until golden and crisp, about 15 min. Stir in the coriander, and cook, stirring until toasted, about 2 min. more.
Sprinkle the crisp coriander bulgur and dill over the warm snap pea dish. Serve with feta crumbled over top.
Recipe by Laura Rege.