Tabbouleh with Sweet Potato, Feta and Currants
Tabbouleh with Sweet Potato, Feta and Currants
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Tabbouleh with Sweet Potato, Feta and Currants

15 MIN
15 MIN
4 to 6



  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.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.