"Overnight" Tabbouleh Recipe

Name: "Overnight" Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place bulgur and onions in large bowl.
2
Finely chop parsley in processor.
3
Add to bulgur.
4
Finely chop carrots in processor; add to bulgur.
5
Finely chop bell pepper in processor; add to bulgur.
6
Add tomato juice and next 5 ingredients; toss.
7
Cover; chill overnight.
8
Mix thyme into tabbouleh.
9
Season with salt and pepper; serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, "Overnight" Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

"Overnight" Tabbouleh

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