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.

  • 35 mins cooking
  • Serves 2
  • Print


Pumpkin tabbouleh
  • 200 gram chopped pumpkin
  • 1/2 spanish onion, sliced thickly
  • 1 teaspoon olive oil
  • 1/3 cup cracked wheat
  • 1 cup water
  • 1/2 cup fresh flat-leaf parsley
  • 180 gram halved cherry tomatoes
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed


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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