'Overnight' Tabbouleh Recipe - Cooking Index
'Overnight' Tabbouleh Recipe - Cooking Index
Prepare a day ahead, and chill overnight. Look for bulgur (also called cracked wheat) in natural foods stores and supermarkets.
Courses: Salads| 2 1/2 cups | Bulgur - (abt 1 lb) | |
| 1/3 cup | Chopped green onions | |
| 3 1/2 cups | Fresh parsley leaves - (packed) | |
| 2 cups | Carrots - peeled, and (large) cut into 1" pieces - (abt 2 cups) | |
| 1 | Red bell pepper - cut 1" pieces (large) (abt 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 | Freshly-ground black pepper | |
| 3 tablespoons | Chopped fresh thyme | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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.
This recipe yields 6 servings.
Source:
"Bon Appetit, August 2002"
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