Recipe information
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
Need to make a substitution?
Preparation
Place bulgur and onions in large bowl. Finely chop parsley in processor. Add to bulgur. Finely chop carrots in processor; add to bulgur. Finely chop bell pepper in processor; add to bulgur. Add tomato juice and next 5 ingredients; toss. Cover; chill overnight. Mix thyme into tabbouleh. Season with salt and pepper; serve.