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)
1/2
cup extra-virgin olive oil
1/2
cup fresh lemon juice
1/2
tsp ground black pepper
3
tbsp chopped fresh thyme
Directions
1.
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.
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