Chopped-Vegetable Tabbouleh

Prep Time:
25 mins
Total Time:
55 mins

Try this bright, lemony dish with Middle Eastern-accented chicken or lamb.


  • 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


  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.

    Bryan Gardner
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