1 Boil tomato juice in a pot. Stir in bulgur, cover and remove from heat. Let steep about 35 minutes.
2 Meanwhile, trim the carrots, rinse, peel and cut in half crosswise. Crush coriander in a mortar.
3 In a skillet, heat 1 tablespoon olive oil and sauté the carrots over medium heat.
4 Season with crushed coriander, salt and pepper. Add 4-5 tablespoons of water, cover and cook over medium heat, 7-8 minutes.
5 Stir in the honey and bring to a boil uncovered. Remove from heat and let cool. Squeeze half a lime.
6 Halve bell pepper, remove seeds, rinse and finely chop. Rinse chives, shake dry and cut into rolls. Peel the garlic and press through a press. Put in a salad bowl.
7 Rinse cilantro, shake dry, pluck leaves and chop. Place in the bowl with bulgur, lime juice and remaining olive oil. Season with salt and pepper and mix well. Serve bulgur with coriander carrots.