'Overnight' Tabbouleh

Recipe Ingredients

2 1/2 cups	592ml	Bulgur - (abt 1 lb)
1/3 cup	20g / 0.7oz	Chopped green onions
3 1/2 cups	140g / 4.9oz	Fresh parsley leaves - (packed)
2 cups	220g / 7.8oz	Carrots - peeled, and (large) cut into 1
1		Red bell pepper - cut 1
2 cups	474ml	Tomato juice
1 1/2 cups	355ml	Water
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	118ml	Fresh lemon juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3 tablespoons	45ml	Chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
"Bon Appetit, August 2002"

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