Chopped-Vegetable Tabbouleh

Chopped-Vegetable Tabbouleh

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    cup extra-virgin olive oil

  • 1

    cup bulgur

  • ½

    teaspoon ground allspice

  • Coarse salt and freshly ground pepper

  • 1

    yellow bell pepper, seeded and cut into ¼-inch pieces

  • ½

    bulb fennel, cored and cut into ¼-inch pieces

  • 1

    English cucumber, halved and cut into ¼-inch pieces

  • 1

    pint cherry tomatoes, halved

  • 3

    tablespoons fresh lemon juice

  • 1

    cup packed fresh flat-leaf parsley leaves, chopped

  • ½

    cup packed fresh mint, chopped

Directions

1. In a saucepan, heat 1 tablespoon oil over medium. Add bulgur and allspice; stir until toasted, 2 minutes. Stir in 1 1/2 cups water and a pinch of salt. Bring to a boil; cover, reduce to low, and cook until bulgur is tender, 15 to 20 minutes. Let cool completely in a large bowl. 2. Add vegetables, tomatoes, lemon juice, remaining 3 tablespoons oil, and 1 teaspoon salt; season with pepper. Stir in parsley and mint. Serve, or refrigerate in an airtight container up to 1 day.


Nutrition

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