Bulgar Wheat Tabbouleh with Roasted Butternut Squash Recipe
A refreshing and colourful twist on traditional tabbouleh, incorporating the sweetness of roasted butternut squash with the tanginess of pomegranate seeds.
easy
01:10
4
METHOD
Step 1.
Preheat oven to 200°C.Step 2.
Peel and dice the butternut squash into small cubes. Toss the butternut squash with olive oil, salt, and pepper on a baking tray. Roast for 25-30 minutes until tender and slightly caramelised.Step 3.
Chop the mint and parsley leaves. Finely dice the red onion, set aside.Step 4.
Cook the bulgar wheat according to the package instructions, then fluff it with a fork and allow it to cool.Step 5.
In a large bowl, combine the cooled bulgar wheat, roasted butternut squash, red onion, parsley, and mint. Mix gently.Step 6.
Drizzle with lemon juice and olive oil, then toss to combine.Step 7.
Add pomegranate seeds and gently fold them into the tabbouleh.Step 8.
Season with salt and pepper to taste. Serve chilled or at room temperature.
INGREDIENTS
1 Butternut squash
1 Red onion
2 tbspOlive oil
200 gBulgar wheat
0.5 cupFresh parsley
0.5 cupMint leaves
2 tbspLemon juice
100 gPomegranate seeds
0.25 tspSalt
0.25 tspPepper
Share this:
