1 large sweet potato, about 3/4 lb (340 g), peeled and diced

1 onion, chopped

1/4 cup (60 ml) olive oil

1 1/4 cups (225 g) bulgur

1 3/4 cups (430 ml) chicken broth

1 1/4 cups (150 g) feta, crumbled

1 1/2 cups (70 g) chopped parsley

1 cup (45 g) chopped mint

1/2 cup (80 g) toasted pumpkin seeds

1/4 cup (35 g) currants

3 tbsp (45 ml) lemon juice

Lemon wedges (optional)

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.

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.

Transfer to a bowl. Add the remaining ingredients and oil. Season with salt and pepper and mix well.

Serve as is, or alongside hummus, an egg or grilled fish or poultry, garnished with lemon wedges, if desired.

In Recipes-list.com we have selected the most viewed recipes from category - Salads . Enjoy the best recipes specially selected for you! Tabbouleh with Sweet Potato, Feta and Currants is the right choice that will satisfy all your claims.