The Recipe
Butternut Tabbouleh
COOK TIME : 20 minutesPREP TIME : 10 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
Fresh winter tabbouleh salad recipe featuring butternut squash instead of tomatoes and some dried cranberries for good measure! This recipe yields enough for two medium salads (shown) or four small side salads. Feel free to double it; you'll probably need to cook the butternut longer than indicated below.
INGREDIENTS
- 1 small butternut squash (about 1½ pounds), sliced into little ¼-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ cup bulgur
- 1 cup water
- Pinch salt
- 1 cup chopped fresh parsley (about ½ bunch of parsley, chopped)
- ½ cup chopped fresh mint (1 small bunch of mint, chopped)
- 1 shallot, minced (about â…“ cup minced)
- ¼ cup dried cranberries
- 1 lemon, juiced
- 2 to 3 tablespoons olive oil
- Optional garnish: crumbled feta cheese
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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