/Bulgar Wheat Tabbouleh with Roasted Butternut Squash Recipe
Bulgar Wheat Tabbouleh with Roasted Butternut Squash recipe

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.





  • 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.


  1. 1 Butternut squash

  2. 1 Red onion

  3. 2 tbspOlive oil

  4. 200 gBulgar wheat

  5. 0.5 cupFresh parsley

  6. 0.5 cupMint leaves

  7. 2 tbspLemon juice

  8. 100 gPomegranate seeds

  9. 0.25 tspSalt

  10. 0.25 tspPepper

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