Recipes / Starters / Spring tabbouleh with strawberries
Side
Lunch
Vegetarian
No-cook
Spring tabbouleh with strawberries
Bulgur tabbouleh with heaps of herbs, cucumber, tomato, strawberries and dates, with a strawberry, lemon and pomegranate molasses vinaigrette.
- Cooking
- No cooking
- Prep
- 20 min + 2 h resting
- Difficulty
- Easy
Per serving
352 kcal
Protein · 8 %
7 g
Fat · 36 %
15 g
Carbs · 56 %
52 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 150 g fine bulgur wheat
- 1 bunch of parsley
- 1 bunch of mint
- 6 basil leaves
- 2 spring onions
- 1 cucumber
- 2 tomatoes
- 300 g strawberries
- 5 dates, chopped
- Vinaigrette
- 4 strawberries, blended
- 1 large lemon, juiced
- 4 tbsp olive oil
- 2 tbsp pomegranate molasses
- salt, pepper and sumac
Mum's tip
Perfect alongside skewers or any meal.
Step by step
- Rinse and drain the fine bulgur. You can let it soak up the juices of the tabbouleh for at least 2 hours, or cover it with boiling water for 10–15 minutes and drain.
- Very finely chop the parsley, mint, basil and spring onions.
- Finely dice the cucumber, tomatoes and strawberries, and chop the dates.
- For the vinaigrette, blend the 4 strawberries and mix them with the lemon juice, oil, pomegranate molasses, salt, pepper and sumac.
- Mix everything with the bulgur, dress it and leave it to rest before serving.