Prepare a day ahead, and chill overnight. Look for bulgur (also called cracked wheat) in natural foods stores and supermarkets.
Recipe information
Yield
Makes 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
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.
