From Cookie and Kate
Butternut Tabbouleh
- Time
- 30 min
- Makes
- 4
- Ingredients
- 13
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 small butternut squash (about 1 ½ pounds), sliced into little ¼-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- ½ cup bulgur
- 1 cup water
- Pinch of salt
- 1 cup (about ½ bunch) chopped fresh parsley
- ½ cup (1 small bunch) chopped fresh mint
- 1 shallot, minced (about ⅓ cup minced)
- ¼ cup dried cranberries
- ¼ cup lemon juice, more to taste (1 to 2 lemons)
- 2 to 3 tablespoons olive oil
- Optional garnish: crumbled feta cheese
Nutrition
- Calories
- 291 calories
- Fat
- 14.6 g
- Fiber
- 6.4 g
- Sugar
- 11.8 g
- Sodium
- 1184.2 mg
- Protein
- 4.4 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 41.8 g
- Saturated fat
- 2.1 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.