Name: "Overnight" Tabbouleh
Yield: 6 Servings
Ingredients: 2 1/2 cups bulgur (about 1 pound); 1/3 cup chopped green onions; 3 1/2 cups (packed) fresh parsley leaves; 2 large carrots, peeled, cut into 1-inch pieces (about 2 cups); 1 large red bell pepper, cut into 1-inch pieces (about 1 cup); 2 cups tomato juice; 1 1/2 cups water; 1/2 cup extra-virgin olive oil; 1/2 cup fresh lemon juice; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 3 tablespoons chopped fresh thyme

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