How to make roasted root vegetable tabbouleh
Ingredients:
- 1/2 c bulgar, hydrated and drained
- 2 cups roasted root vegetables, chopped small (I make this recipe after Thanksgiving each year, using leftover veggies from dinner for it! They’re perfect and it’s a great post-turkey-day detox dish.)
- 1 c shopped parsley
- 1 c chopped mint
- 1 c chopped green onion
- About 1/4-1/3 c lemon juice
- About 1/3 c olive oil
- Few shakes of ground cumin
- Salt & pepper to taste
- Toppings: pomegranate, feta, chopped nuts (any combination thereof / whatever else you might want)
Method:
This can’t be easier, ok? Mix everything besides the toppings in a bowl. Taste and adjust seasonings to your liking.
To serve: Top with desired toppings and eat this as a salad with a fork (or spoon!), with pita or pita chips, or part of a mezze platter. This also makes a great ingredient in a wrap/rolled pita with hummus, falafel, or chicken. (Or leftover turkey if you’re like me and making this with Thanksgiving leftovers.)