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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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