Strawberry Tabbouleh

Strawberry Tabbouleh

Strawberry Tabbouleh

In the previous post where you had a chance to take a peek at my weekly meals using the fresh produce from my CSA box, I briefly mentioned that I would be sharing a tabbouleh recipe with a special ingredient.  From the title (and the hugemongous picture), I’m sure you’ve figured out what makes this recipe extra special.  Hello, strawberries!

Yup!  I’m still eating my fair share of strawberries and shall continue until the price begins to escalate once again.  In my CSA box was this gorgeous bright-green bouquet of curly leaf parsley.  As I began to brainstorm how I could highlight the fresh herb as the star of a dish (I was not about to use it as garnish as it oftentimes is), tabbouleh immediately came to mind.  After all, parsley is its single most ingredient.  Normally it’s made with flat-leaf parsley, but after tasting the ones I had, I knew they would work just fine.

Strawberry Tabbouleh

First things first.  I gave the parsley a good wash (had to wash and rinse several times to get all the dirt off) then got rid of all the excess moisture using my precious salad spinner.  I can’t live without it.

Then came the fun part.  Chopping.  While you could let the food processor do all the work, I actually like the art of touching, smelling, feeling, and running my knife through the raw ingredients.  I quickly found that curly parsley was much easier to chop than the flat kind.

As for how much parsley should be added to the tabbouleh is really up to you.  I added about a cup initially but then added a bit more to the leftovers the next day as I was in the mood for a sharper, brighter flavor.  This is definitely not one of those recipes that needs to be followed to the tee.  Rather, let it serve as a guide and feel free to add as much or as little of the ingredients.

Parsley not only adds that extra oomph to a dish, it also aids in digestion.  I learned during my time at the American Botanical Council that the bitter herbs have long been praised and used since the ancient times to help “settle your stomach.”

Strawberry Tabbouleh

All the flavors really melded together.  The sweet and citrus-y flavors from the strawberries added even more freshness.  We enjoyed the tabbouleh alongside some toasted pita bread.  I must say that the Hungryman’s extreme fondness for this meal completely threw me off guard, as I had prepared myself to hear complaints of it being “too herb-y.”  That was totally not the case here.  I ended up making another batch since I still had some parsley left over.  Needless to say, my mission was accomplished – curly leaf parsley was put to very good use.

Strawberry Tabbouleh


Strawberry Tabbouleh

Total Time: 15 minutes

Serving Size: 4-6


  • 1/2 cup bulgur wheat
  • 1/4 cup fresh lemon juice + 1 tsp lemon zest
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 1/2 cups strawberries
  • 1 1/2 cups finely chopped parsley (feel free to adjust to taste)
  • 1 cucumber, peeled, seeded, and medium-diced
  • 1/2 red onion, finely diced
  • 1/2 tsp ground allspice (optional)
  • Serving suggestions:
  • Crumbled feta cheese (optional)
  • Pita bread


  1. Soak the bulgur. Place in a small bowl and pour in boiling water, Set aside to soak for about 20 minutes or until softened but still chewy.
  2. Whisk together lemon juice, lemon zest, olive oil, salt and pepper.
  3. In a large bowl, add the rest of the ingredients; mix well. Stir in dressing and toss to coat. Taste for seasoning. Cover and refrigerate. The flavor will improve over time.


Adapted from Joy of Cooking

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About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian who is passionate about healthy eating and cooking. I am a follower of Christ, a wife to the most wonderful man, The Hungryman, who is also my faithful taste tester and co-author of this blog. I'm also a contributor for the Healthy Aperture blog. I hope I inspire you to get in the kitchen and create nourishing meals for you and your loved ones!

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Lovely comments

  1. Nice recipe, Min. Thanks so much.

  2. Excellent – I will take any excuse to get fruit into savoury meals and this one sounds delightful :)

  3. I’m definitely making this for lunch this week. I bought a bunch of strawberries this past weekend and this tabbouleh is the perfect way to eat them. So much goodness in one bowl! Have a great week, Min!

  4. This looks so good! I really love his recipe. Thanks for sharing

  5. Oh my gosh, what a great looking salad! I love the colors and the ingredients, I must try this!

    Eugen @ The Munch Ado Blog

  6. This looks so pretty and good! I have never tried tabbouleh, but you may have convinced me with your pictures! Love your blog and your healthy outlook. Look forward to following along :)

  7. This is SUCH a fun ingredient to mix into tabbouleh!! Yum yum yum!

  8. Oh my goodness, this is a must try. Having fun cruisin around this blog!!!!

  9. This looks deelish!! Thanks for linking up at Share Your Stuff Tuesdays!! Please come & link up again this week (Tuesday) Rachael @

  10. This is genius! I won’t have strawberries in my garden for a little while but I can’t wait to make this when I do. ps I am bookmarking this to share in my “Friday Shares” post next week!

    • Hi Winnie! I wish I could visit your garden. Freshly picked strawberries…what could be better? So jealous…Thank you so much for the share! I truly appreciate it ;)

  11. Looks wonderful Min!! I love adding tons of chopped parsley to dishes, and now I need to try this tabbouleh. It’s so pretty. :)

  12. I love tabbouleh, but I never thought to add strawberries. I bet it’s delicious! Thanks for the recipe!

  13. What a wonderful salad!
    Tabbouleh salad is super popular in my country, but adding strawberries – is a wonderful and unique idea!
    I love it.

  14. This sounds absolutely amazing! I love the addition of sweet strawberries- definitely will be giving this a go in the Summer! :)

  15. This looks wonderful. A friend of mine eats tabbouleh every week, but I have been hesitant to give it a try. The addition of fresh strawberries is convincing me that I must try it. Thanks for giving me a push.

  16. What a pretty food dish! Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!

  17. I’m stopping over from Marvelous Monday. I love your photos and the idea to use strawberries in the tabbouleh instead of tomatoes. I’ve actually never made my own… usually by it at Trader Joe’s. Going to pin this to try it!

    • Thank you so much for stopping by! Can’t wait for you to give this recipe a try. It will def save you money and will taste better than store-bought ;).

  18. What a wonderful combination! I am pinning this to try someday soon!

    I also love chopping food. Thanks for sharing!

  19. This looks fantastic. Craving it now, especially strawberries. The right time of year for that too

  20. Min, this looks so lovely! I love all your flavors in this tabbouleh! I love strawberries and cucumbers together – yum! Pinning :)

  21. Min, this is such a lovely dish and I love the photography style of it! I wish I could dive into a bowl of it right now. :) Pinned! Thanks for sharing at Marvelous Mondays. Hope you are having a good weekend!


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