"OVERNIGHT" TABBOULEH

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Categories     Food Processor     Pepper     Tomato     Side     No-Cook     Bell Pepper     Carrot     Summer     Healthy     Parsley     Bulgur     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

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

Steps:

  • 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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