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"Overnight" Tabbouleh

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  • 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 teaspoon ground black pepper
  • 3 tablespoons chopped fresh thyme

Recipe Preparation

  • 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.

,Photos by Frances JanischReviews Section

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