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Recipe: Strawberry Tabbouleh

June 10, 2015 at 9:51PM

Strawberry Tabbouleh

Serves 6.

Note: When strawberries are out of season, substitute roasted baby beets. The tabbouleh can be refrigerated for up to 3 days, but it's best the day it's made. Adapted from "The Sprouted Kitchen Bowl + Spoon," by Sara Forte.

• 3/4 c. medium-coarse bulgur

• 1 1/2 c. water

• 1 garlic clove, finely minced

• 3 green onions, white and light-green parts, thinly sliced

• 2 to 3 baby zucchini (about 8 oz. total), cut into 1/4-in. dice (may substitute small cucumbers)

• 1/3 c. finely chopped mint leaves

• 1/2 c. finely chopped flat-leaf parsley

• 1/4 c. extra-virgin olive oil

• 1 tbsp. red wine vinegar

• 1 tsp. finely grated lemon zest and 2 tbsp. (from 1 lemon)

• 1/2 tsp. fine sea salt, or more as needed

• 1 tsp. freshly ground black pepper

• 1/2 c. crumbled sheep's-milk feta cheese, optional

• 1 pint strawberries, hulled and cut into 1/2-inch dice

Directions

Rinse and drain the bulgur.

Bring 1 1/2 cups water to a boil in a small saucepan over high heat; add the bulgur, turn off the heat, cover and let sit for 25 to 30 minutes, until the liquid is absorbed. Stir in the garlic, fluff with a fork and let cool.

Transfer to a mixing bowl; add the green onions, zucchini, mint, parsley, oil, vinegar, lemon zest and juice, salt, pepper and cheese; toss to incorporate.

Gently fold in the strawberries. Taste, and add more salt as needed. Serve chilled or at room temperature.

Nutrition information per serving:

Calories170Fat10 g Sodium190 mgCarbohydrates20 g Saturated fat2 gProtein4 g Cholesterol0 mgDietary fiber5 g