Pumpkin tabbouleh

The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.
pumpkin tabbouleh



1.Preheat oven to 220°C. Line an oven tray with baking paper.
2.Combine pumpkin and onion on tray; drizzle with olive oil. Bake 20 minutes or until tender. Cool; transfer to a large bowl.
3.Meanwhile, bring 1 cup water to the boil in a small saucepan. Add cracked wheat; reduce heat, simmer, covered, for 15 minutes or until tender. Remove from heat; stand 10 minutes. Cool; transfer to the bowl with vegetables.
4.Combine parsley and tomatoes with pumpkin and cracked wheat mixture.
5.Combine lemon juice and garlic, drizzle over tabbouleh; toss gently to combine.

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