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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.
INGREDIENTS
- 1 cup bulgur wheat
- 1 2/3 cups boiling water
- 1 cup fresh, chopped parsley
- ½ cup fresh, chopped mint
- 1 cup red onion, diced
- 1-2 cups diced pumpkin or squash, roasted until tender
- Sea salt/pepper to taste
- 3 tablespoon roasted pumpkin seed oil
- 1 tablespoon pumpkin butter
- 1/3 cup olive oil
Directions
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.
Notes
Garnish with roasted pumpkin seeds for a little crunch.
© 2009 Hans Rueffert
NUTRITIONAL INFORMATION
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.
272kcal (14%)
48mg (5%)
18mg (30%)
129mcg RAE (4%)
293mg
53mg
4g
3g
6g
24g
0mg (0%)
304mg (13%)
7g (37%)
19g (30%)
2mg (13%)
FROM THE KITCHEN OF...
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