Strawberry Tabbouleh
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  • Food: Strawberry Tabbouleh
  • Writer: Lizzie Green
  • Content-Type: Food Blog

A stunning strawberry tabbouleh recipe taken from Sara and Hugo Forte’s book The Sprouted Kitchen Bowl + Spoon.

The fact that it is both vegan and gluten-free makes it an excellent choice for a picnic.

I could tell after posting my list of favorite spring cookbooks that this is the book you’ve all been waiting for, and I’m happy to report that Sara and Hugh Forte’s latest book, Sprouted Kitchen Bowl + Spoon, is one that doesn’t let you down in the least.

The photographs are, without a doubt, breathtaking, and the food, well, just looking at it makes you want to grab a spoon and start digging in since everything, including this tabbouleh recipe, appears to be so amazingly colorful and delectable.

This recipe for tabbouleh, which is located on the back cover of the book, came to my attention despite the fact that the book has been resting on my desk for quite some time, along with a plethora of papers, books, and other items that contribute to an untidy desk.

Because I adore tabbouleh, strawberries, and salads that combine sweet and salty components, I knew I had to give this tabbouleh recipe a shot…

Strawberry Tabbouleh Easy
Food: Strawberry Tabbouleh (Source: Jewish Cookery)

Instead of putting my own touch on things, I decided to go completely off the deep end and just follow the tabbouleh recipe precisely as it was written by Sara. (Except that I was out of parsley, so at the very last second I chopped up some basil instead).

I don’t use bulgur very often in the kitchen, but I really should because it’s so simple to prepare and I really like how it has a more subdued flavor than quinoa.

It goes without saying that you should substitute quinoa for the rice called for in this recipe if you are avoiding gluten.

Feta is not required in this tabbouleh recipe; but, she did make a specific remark about how her “resident taste tester would say it’s definitely vital,” so I decided to include it anyway.

The picturesque setting of a picnic that ought to have been in the backdrop was the one and only feature that was noticeably absent from this image.

Last night for dinner, we had this salad, but it would make an excellent dish to bring on a picnic as well.

Other recipes that I want to try are the Hippie Bowl, the Tahini Kale Slaw with Roasted Tamari Portobello Bowl, and this Mixed Berry Tiramisu.

Tabbouleh with Strawberries

Serves: 5

This recipe for Strawberry Tabbouleh is courtesy of Sara Forte and can be found in her book The Sprouted Kitchen Bowl + Spoon. It is full of vibrant color and has just a hint of sweetness, making it an excellent choice for a summer picnic.

Strawberry Tabbouleh Ingredients

  • ¾ cup bulgur wheat
  • 1 clove of 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

Strawberry Tabbouleh Instructions

Strawberry Tabbouleh Yum
Food: Strawberry Tabbouleh (Source: Jewish Cookery)
  1. The bulgur needs to be rinsed and then drained. After bringing 1 1/4 cups of water to a boil, add the bulgur, immediately remove the pan from the heat, cover it, and let it sit for 25 to 30 minutes, or until the liquid is absorbed. After stirring in the garlic and fluffing the mixture with a fork, set it aside to cool down.
  2. To prepare the green onions, slice them very thinly and then add them to a big mixing bowl. Prepare the strawberries and cucumbers by dicing them into very small pieces, then add them to the bowl. After the bulgur has had time to cool, add the mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta cheese. Stir everything together until everything is evenly distributed. Experiment with different seasonings, then serve either cold or at room temperature.
  3. The tabbouleh can be stored, and covered, in the refrigerator for up to three days; however, it tastes the best on the day it is made.


  • If you want to avoid gluten, use quinoa in place of bulgur wheat in this recipe.