Tabbouleh & Roasted Sweet Potatoes

This week's challenge was to have a family dinner, and link up your recipes! Our family dinners were a little... well... not really fabulous. I am finally getting better from whatever virus I had for a few days this week. I didn't do much eating. BUT, this Sunday dinner will be fabulous because my sister is home for the weekend. YES YES YES.

Tabbouleh

{some middle-eastern something or other that I am obsessed with :) }

1 cup bulgar wheat
1 1/2 cups boiling water
juice of 1 lemon
2 teaspoons kosher salt
3 tablespoons good olive oil
1 or 2 packages cherry tomatoes, each cut in half
1 English cucumber, seeds removed and cut in 1 inch chunks
1 cup fresh mint, finely chopped
1 cup fresh flat leaf parsley, finely chopped
salt and pepper to taste

1. In a large bowl, combine the wheat, boiling water, lemon juice, 2 teaspoons kosher salt, and olive oil. Cover with plastic wrap and let sit for 1 hour.

2. Add in tomatoes, cucumbers, parsley, mint, and salt and pepper. Stir to combine.

Roasted Sweet Potatoes

3 medium-sized sweet potatoes, peeled
Extra virgin olive oil
Paprika
Salt and pepper

Preheat oven to 400 degrees

Dice the potatoes into 1 inch thick circles. Place the cubes in a medium sized bowl, drizzle with olive oil, and season with paprika, salt and pepper. Toss with hands to coat evenly. Arrange in a single layer on a baking sheet. Roast for about 30 minutes, or until tender, but slightly crispy in the outside. Stir the sweet potatoes once or twice during roasting.

Seriously, delicious. Luckily Mike has grown to love this type of what he deems as "girl food".

I'm giving away a shine necklace and t-shirt over HERE today... And Don't forget to enter the Shun the Sun giveaway that ends tonight HERE!

Link up your recipes! Any fun stories from your family dinners that happened this week?