A beautiful strawberry tabbouleh recipe adapted from The Sprouted Kitchen Bowl + Spoon by Sara and Hugh Forte. With vegan & gluten-free options, it's great for a picnic.
After I posted my list of favorite spring cookbooks, I could tell that this is the book you’ve all been waiting for – and I’m here to tell you that Sara & Hugh Forte’s new book, Sprouted Kitchen Bowl + Spoon, doesn’t disappoint. The photos are of course gorgeous, and the food… well it makes you want to dig in with a spoon because all of it, like this tabbouleh recipe, looks so incredibly vibrant and delicious!
The book has been sitting on my desk for a little while now, among a slew of papers, books, and other messy-desk things – which is how this tabbouleh recipe from the back cover happened to catch my attention. I love tabbouleh, I love strawberries, and I love salads mixed with sweet and savory things, so I knew I had to give this tabbouleh recipe a try…
Instead of putting my own spin on things, I thought I’d go crazy and just follow the tabbouleh recipe exactly as Sara wrote it. (Except I didn’t have parsley so at the last minute, I chopped up basil). I don’t cook a lot with bulgur but I should – it’s so easy to make, and I love how it has a more mellow flavor than quinoa. Of course, if you’re gluten-free, go ahead and use quinoa in this recipe.
Feta is optional in this tabbouleh recipe, but since she made a special note about how her “resident taste tester would argue it’s absolutely necessary,” I went for it. The only thing that was really missing here was the pretty picnic scene that should have been in the background. We ate this salad for dinner last night, but it would definitely be picnic-perfect.
Other recipes that are on my list: the Hippie Bowl (check out this cute post from A Couple Cooks), the Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and this mixed berry tiramisu. Click here to get the book!
Sara's Strawberry Tabbouleh
- ¾ cup bulgur wheat
- 1 clove garlic, finely minced
- 3 green onions, white and light green parts
- 1 pint strawberries
- 2-3 persian cucumbers, or 1 English cucumber
- ⅓ cup finely chopped mint leaves
- ½ cup finely chopped flat-leaf parsley (I used basil)
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar (I used white)
- Zest and juice of 1 small lemon
- ½ to ¾ teaspoon sea salt
- 1 teaspoon freshly ground pepper
- ½ cup crumbled feta cheese, optional
- 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.
 Recipe printed with permission. This post contains affiliate links.
this really shouldn’t be called tabbouleh if there isn’t parsley in it. That would be like saying something is a serving of chili cheese fries but instead of chili its gravy.
YUM… these look ridiculously amazing. And your food photography is seriously impressive. Can’t wait to make this one!
I love your dish.It looks so yummy.Today i will try this delicious recipe.
Thanks
Made this today and it was delicious! I love that one of my favorite food bloggers makes one of my other favorite food blogger’s recipes! I followed this pretty closely to your modifications; I had to use what I already had so I used quinoa, apple cider vinegar, basil in place of parsley, and extra lemon juice. I love this summery twist on a classic dish! This will definitely be a summer staple for me and will be coming with my to dinner parties 🙂
sara’s strawberry tabbouleh hehe =) thank you soo much
I love Tabbouleh – the strawberries are a fun and interesting twist.
Amalia
xo
Wow, this looks so tasty, fresh and summery! I’ll have to make this for our annual Ladies’ Weekend up at Torch Lake in a few weeks – I’m sure the gals will love it! Thank you for sharing and fyi your counter top photos are gorgeous, no pretty picnic scene needed 🙂 – Charlie, http://www.lemonbutterlove.com
Qué buena pinta, como siempre gracias por tus recetas 😉
I abslutely looove to put strawberries in all the salads!! so refreshing 🙂
https://aspoonfulofnature.wordpress.com/
I abslutely looove to put strawberries in all the salads!! so refreshing 🙂
https://aspoonfulofnature.wordpress.com/
I love strawberry and you made my day thanks for it..
Such a mouthful of summer! Such a great combination of tastes. I will have to try with recipe on the weekend. Thanks for another great recipe! 🙂
Yes! I’m excited to try this recipe as well. I am in love with Sara’s book too, and I’ve tried the Hippie Bowl and Tahini Kale Slaw & Roasted Tamari Portobello Bowl, and both are amazingly delicious!
I love all the colour in this meal! It’s great to see fruit being used in a meal I already love, but I’m bummed out that in tropical Australia strawberries only come one way: frozen.
Maybe with oranges instead?
O.
Yum, I bet the lemon really makes it 🙂
If you love the sweet / savory combo in Salads – try her Kale Caesar with Cornbread Croutons (also in Bowl + Spoon). The Cornbread adds a perfect sweet crunch!
All of these things I love in a salad as well. Never thought to pair strawberries with tabbouleh, but it’s perfect especially for this time of the year. Sara never disappoints, does she?!
Oh I love sweet and savory mixed dishes and a tabbouleh with strawberries is winning my heart over! xx
Yum! Super excited about this book as I loved her last one. These colors are so great!