Strawberry Tabbouleh Recipe

Name: Strawberry Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Bulgar wheat, medium grind; 4 spring onions, finely chopped, both white and crisp green part; ⅓ cup red onion, very finely minced; 3 cups finely chopped parsley; 1 cup finely chopped spearmint; ⅓ cup olive oil; ¼ cup apple cider vinegar (or to taste, if you like it tarter); 1 tablespoon fresh lemon juice; 1 tablespoon honey; ½ teaspoon cumin; ½ teaspoon allspice; salt and pepper, to taste; 2 cups strawberries, cut into small dice; 1 ½ cups English cucumbers, cut into small dice; 1 cup firm large tomatoes, cut into small dice (deseeded); ½ cup chopped toasted walnuts

Servings: persons

1 cup Bulgar wheat, medium grind
4 spring onions, finely chopped, both white and crisp green part
⅓ cup red onion, very finely minced
3 cups finely chopped parsley
1 cup finely chopped spearmint
⅓ cup olive oil
¼ cup apple cider vinegar (or to taste, if you like it tarter)
1 tablespoon fresh lemon juice
1 tablespoon honey
½ teaspoon cumin
½ teaspoon allspice
salt and pepper, to taste
2 cups strawberries, cut into small dice
1 ½ cups English cucumbers, cut into small dice
1 cup firm large tomatoes, cut into small dice (deseeded)
½ cup chopped toasted walnuts

1
Bring 1 cup of water to the boil and pour over bulgur wheat in a heat-proof bowl.
2
Stir in a 1/2 tsp of salt.
3
Allow to soak for 30 minutes, until the bulgur is swollen and 'al dente'.
4
All the water should have been absorbed and you can proceed with the recipe (if some water remains, just drain and squeeze the bulgur dry with a clean kitchen towel).
5
Empty into a large bowl.
6
Add the spring onions, red onion, parsley and spearmint to the bowl.
7
Whisk together olive oil, vinegar, lemon juice, honey, cumin and allspice and pour over ingredients.
8
Toss to coat and season with salt and pepper to taste.
9
Cover and refrigerate for 2-3 hours to allow ingredients to blend and marry.
10
(recipe can actually be prepared up to 1 day ahead to this point).
11
Just before serving, add strawberries, cucumber, tomato and walnuts.
12
Stir into the salad very gently.
13
Check and adjust seasoning (you will need a little more salt and pepper).
14
Note1: To deseed a tomato, cut in half and, with cut side down over a bowl, GENTLY squeeze the tomato to get the seeds out.
15
Note2: I have added the amount of vinegar that my family liked, but how tart (or not) one likes a vinaigrette is a very personal thing -- add less or more, based on your own preference.
16
Taste and adjust.
17
:-).

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup Bulgar wheat, medium grind, 4 spring onions, finely chopped, both white and crisp green part, ⅓ cup red onion, very finely minced, 3 cups finely chopped parsley, and more.

Yes, Strawberry Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Strawberry Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions