Pumpkin Tabouleh with Pumpkin Butter Vinaigrette

• 1 cup bulgur wheat
• 1 2/3 cups boiling water
• 1 cup fresh, chopped parsley
• 1/2 cup fresh, chopped mint
• 1 cup red onion, diced
• 1-2 cups diced pumpkin or squash, roasted until tender
• Sea salt/pepper to taste
• 3 tablespoon roasted pumpkin seed oil
• 1 tablespoon pumpkin butter
• 1/3 cup olive oil

1. Combine bulgur and boiling water in a large bowl.
2. Cover, and set aside to soak for about an hour.
3. Add oils, onions, parsley, mint, pumpkin, and pumpkin butter.
4. Toss to combine, season to taste with salt and black pepper.
5. Cover, and refrigerate until chilled, The flavor of the tabbouleh will improve over time, usually best after a night in the refrigerator.

bulgur wheat, boiling water, parsley, mint, red onion, pumpkin, salt, oil, pumpkin butter, olive oil

Taken from www.cookstr.com/recipes/pumpkin-tabouleh-with-pumpkin-butter-vinaigrette (may not work)