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'Overnight' Tabbouleh

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 592ml Bulgur - (abt 1 lb)

  2. 1/3 cup 20g / 0.7oz Chopped green onions

  3. 3 1/2 cups 140g / 4.9oz Fresh parsley leaves - (packed)

  4. 2 cups 220g / 7.8oz Carrots - peeled, and (large) cut into 1 Red bell pepper - cut 2 cups 474ml Tomato juice

  5. 1 1/2 cups 355ml Water

  6. 1/2 cup 118ml Extra-virgin olive oil

  7. 1/2 cup 118ml Fresh lemon juice

  8. 1 teaspoon 5ml Salt

  9. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  10. 3 tablespoons 45ml Chopped fresh thyme

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  2. Mix thyme into tabbouleh. Season with salt and pepper; serve.

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