Yield: 6 servings

•  2 ½

  cups bulgur (about 1 pound)

   
•  ⅓

  cup chopped green onions

   
•  3 ½

  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 ½

  cups water

   
•  ½

  cup extra-virgin olive oil

   
•  ½

  cup fresh lemon juice

   
•  1

  teaspoon salt

   
•  ½

  teaspoon ground black pepper

   
•  3

  tablespoons chopped fresh thyme (optional)