Autumn tabouleh

Autumn tabouleh

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  • 4
  • Easy
  • Dairy free Health conscious Vegan recipe collection


  • 1 cup water
  • 200 g bulgur wheat
  • ¼ pumpkin
  • Olive oil
  • 1-2 T brown sugar
  • Sage leaves
  • 2 T mint, chopped
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • Butternut
  • Baby beetroots

Cooking Instructions

Bring water to a boil and add bulgur wheat. Remove from the heat and cover for 30 minutes, or until the bulgar wheat is swollen.

Preheat the oven to 180°C.

Slice pumpkin into thin wedges and place on a baking tray. Drizzle with olive oil and scatter with brown sugar and a handful of sage leaves.

Roast for 20 minutes, or until tender. Season the bulgur, then scatter with chopped mint, olive oil and lemon juice.

Serve with the butternut and boiled baby beetroots or one of these quick and easy beetroot recipes

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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