Food & Cooking Recipes Ingredients Pasta and Grains Chopped-Vegetable Tabbouleh By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 19, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 8 Try this bright, lemony dish with Middle Eastern-accented chicken or lamb. 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 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. 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. Bryan Gardner Print