Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
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Pumpkin Tabouleh with Pumpkin Butter Vinaigrette
Cookbook
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
This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving and uses 1 cup of diced pumpkin.
272 kcal
5 % daily value
30 % daily value
4 % daily value
293 mg
53 mg
4 g
3 g
6 g
24 g
0 mg
304 mg
7 g
19 g
13 % daily value
