RECIPE: Strawberry Tabbouleh from Duncan Family Farms

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(Source: 3TV/CBS 5) (Source: 3TV/CBS 5)

Tabbouleh is a bulgar salad that is normally made with tomatoes, green onions and cucumber. It's usually seasoned, as t is here, with fresh mint and lemon juice. In this variation, we've replaced the tomatoes with organic strawberries and pomegranate seeds.

1 cup bulgur wheat
2 cloves garlic, finely minced
4 green onions, white and light green parts
1 pint Duncan Family Farms organic strawberries
3/4 cup pomegranate seeds
2-3 Persian cucumbers OR 1 English cucumber
1/3 cup finely chopped mint leaves
3/4 cup finely chopped flat-leaf parsley
1/3 cup extra-virgin olive oil
1 Tbsp. red wine vinegar
Zest and juice of 1 small lemon
2 Tbsp. pomegranate molasses
3/4 tsp. salt
1 tsp. fresh ground pepper
2/3 cup feta cheese

Rinse and drain the bulgur.  Bring 1 ½ cups water to a boil. Add the bulgur. Turn off the heat; cover and set aside for 25-30 minutes or until liquid is absorbed. Stir in the garlic and set aside to cool.

Thinly slice 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, pomegranate seeds, mint, parsley, olive oil, vinegar, lemon zest and juice, pomegranate molasses, 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 three days, but it’s best the day it’s made.

Serves 6.

Copyright 2017 KPHO/KTVK (KPHO Broadcasting Corporation). All rights reserved.

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