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Sara's Strawberry Tabbouleh
This Strawberry Tabbouleh recipe is from The Sprouted Kitchen Bowl + Spoon by Sara Forte. Full of color and lightly sweet, it's perfect for a summer picnic.
👥 5 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to ⏱️ 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
garlic, finely minced1 clove
2
Thinly slice the green onions and add them to a large mixing bowl. Finely dice the strawberries and cucumbers and add them to the bowl. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well. Taste for seasonings and serve chilled or at room temperature.
3
The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.
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