'Overnight' Tabbouleh
By á-174942
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Ingredients
- 2 1/2 cups bulgur - (abt 1 lb)
- 1/3 cup chopped green onions
- 3 1/2 cups fresh parsley leaves - (packed)
- 2 large carrots peeled, and cut into 1" pieces - (abt 2 cups)
- 1 large red bell pepper cut 1" pieces (abt 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 freshly-ground black pepper
- 3 tablespoons chopped fresh thyme
- Salt to taste
- Freshly-ground black pepper to taste
Details
Servings 6
Preparation
Step 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.
This recipe yields 6 servings.
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