Chopped-Vegetable Tabbouleh
By KimberlyB
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Ingredients
- 1/4 cup extra-virgin olive oil
- 1 cup bulgur
- 1/2 teaspoon ground allspice
- Coarse salt and freshly ground pepper
- 1 yellow bell pepper, seeded and cut into 1/4-inch pieces
- 1/2 bulb fennel, cored and cut into 1/4-inch pieces
- 1 English cucumber, halved and cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 3 tablespoons fresh lemon juice
- 1 cup packed fresh flat-leaf parsley leaves, chopped
- 1/2 cup packed fresh mint, chopped
Details
Preparation time 25mins
Cooking time 55mins
Adapted from marthastewart.com
Preparation
Step 1
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.
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