Tabbouleh with Sweet Potato, Feta and Currants
Tabbouleh with Sweet Potato, Feta and Currants
Open in full-screen mode

Tabbouleh with Sweet Potato, Feta and Currants

Preparation
15 MIN
Cooking
15 MIN
Servings
4 to 6
Share

Ingredients

Preparation

  1. In a large non-stick skillet over medium heat, soften the sweet potato and onion in 2 tbsp (30 ml) of the oil. Add the bulgur and broth. Bring to a boil. Cover and simmer over low heat for 10 minutes.
  2. Remove from the heat. Let rest covered for 2 to 3 minutes or until the bulgur has absorbed all of the liquid (the bulgur will remain moist). Let cool, then fluff with a fork.
  3. Transfer to a bowl. Add the remaining ingredients and oil. Season with salt and pepper and mix well.
  4. Serve as is, or alongside hummus, an egg or grilled fish or poultry, garnished with lemon wedges, if desired.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum