Sara's Strawberry Tabbouleh
Try this Sara's Strawberry Tabbouleh recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup extra-virgin olive oil
- 1 teaspoon freshly ground pepper
- 1 pint strawberries
- 1 clove garlic finely minced
- 3/4 cup bulgur wheat
- 3 green onions white and light green parts
- 2-3 persian cucumbers or 1 english cucumber
- 1/3 up finely chopped mint leaves
- 1/2 cup finely chopped flat-leaf parsley (i used basil)
- 1 tablespoon red wine vinegar (i used white)
- zest and juice of 1 small lemon
- 1/2 to 3/4 teaspoon sea salt
- 1/2 cup crumbled feta cheese optional
- Carbohydrate 31.4775419892228 g
- Cholesterol 13.35 mg
- Fat 14.6517720306203 g
- Fiber 7.58809974084578 g
- Protein 6.7518099990598 g
- Saturated Fat 3.82519200426513 g
- Serving Size 1 1 Serving (127g)
- Sodium 174.176799999218 mg
- Sugar 23.889442248377 g
- Trans Fat 0.647844000718511 g
- Calories 272 calories
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.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.The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.
