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Photo by: Joseph De Leo
I love tabbouleh, but you can burn out on the same old recipe after awhile. This is just a variation on the original that incorporates the flavors of pumpkin on several levels.
Combine bulgur and boiling water in a large bowl.
Cover, and set aside to soak for about an hour.
Add oils, onions, parsley, mint, pumpkin, and pumpkin butter. Toss to combine, season to taste with salt and black pepper. Cover, and refrigerate until chilled, The flavor of the tabbouleh will improve over time, usually best after a night in the refrigerator.
Garnish with roasted pumpkin seeds for a little crunch.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving and uses 1 cup of diced pumpkin.
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