Tabbouleh with Sweet Potato, Feta and Currants
Lunchtime won’t be crunch time with this pack-and-play meal solution. Here is the perfect midday recipe idea that thinks outside of the sandwich. Take meal prep to the next level!
Instructions
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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.
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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.
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3
Transfer to a bowl. Add the remaining ingredients and oil. Season with salt and pepper and mix well.
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4
Serve as is, or alongside hummus, an egg or grilled fish or poultry, garnished with lemon wedges, if desired.
Lunchtime won’t be crunch time with this pack-and-play meal solution. Here is the perfect midday recipe idea that thinks outside of the sandwich. Take meal prep to the next level!
