Summer is calling and this strawberrry tabbouleh salad is answeringgg. It’s so fresh, so easy and so quick. It beats all other pasta salads imo. You have fresh strawberries, crisp cucumber, parsley and mint, all held together by pearl couscous. When it’s 111000 degrees outside, this will always be my go-to side dish or quick lunch.
Table of contents
What is tabbouleh?
Tabbouleh is traditionally a Levantine salad composed of finely chopped parsley, tomatoes, mint, onion, bulgur or some sort of grain and seasoned with olive oil, lemon juice, salt and sweet pepper. As you can def tell, this version is a liiiiitle bit different, but still relies on the composition of a traditional tabbouleh.
What makes a tabbouleh for me is the fresh combination of parsley, mint and lemon juice. It simply can’t be beat. You can mix up the grains and mix up the veg, but as long as those two components are included, I’m in.
Ingredients for this strawberry tabbouleh
Although this tabbouleh is not traditional, the ingredients are still incredible simple. For this strawberry tabbouleh recipe you’ll need:
- 1/2 cup pearl couscous
- 1 clove garlic
- 2 cups whole strawberries – about 120 grams
- 1/2 large cucumber or one Persian cucumber
- 2 stems scallions
- 1/3 cup fresh mint
- 1/3 cup fresh parsley
- Juice and zest from 1 lemon
- 2 tbsp good olive oil
- 1/4 cup feta cheese – optional
- Salt & pepper to taste
How to make this tabbouleh recipe
What I love about this strawberry tabbouleh recipe is you really only need to cook one thing, the rest is just assembly. Here’s how to bring everything together:
- Boil the pearl couscous in 2 cups of salted water for 10 minutes and then strain. Using a microplane, grate in the clove of garlic to the couscous and stir to combine. Set this to the side.
- Dice up the strawberries and cucumber into bite-sized pieces. Finely chop the scallions, mint and parsley.
- In a large bowl, toss together the strawberries, cucumber, scallions, mint, parsley, and couscous. Stir to combine.
- Add in the lemon juice, lemon zest and olive oil. Toss again. Season with salt & pepper to taste before topping with the feta cheese.
- Serve the same way you would a pasta salad 🙂
FAQ
This is definitely a matter of personal taste, but I never say no to more veg! It all depends on what you have, and what flavors you think will blend together. If you have some other berries you think would work or want to add in some leafy greens, I say go for it!
I recommend storing this in an airtight container in the fridge. If the salad is dressed, it will wilt slightly, but otherwise it should keep for 2-3 days.
Absolutely. If you are taking this dish to a party or using it for weekday meal prep, I recommend prepping and storing all the ingredients separately, then combining in a bowl right before serving.
This strawberry tabbouleh recipe will keep for 2-3 days in the fridge!
Looking for more easy salads?
And that’s it for this strawberry tabbouleh recipe! I hope you guys try it out!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making <3
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Summer Strawberry Tabbouleh with Cucumber & Mint
Ingredients
- 1/2 cup pearl couscous
- 1 clove garlic
- 2 cups whole strawberries about 120 grams
- 1/2 large cucumber or one persian cucumber
- 2 stems scallions
- 1/3 cup fresh mint
- 1/3 cup fresh parsley
- Juice and zest from 1 lemon
- 2 tbsp good olive oil
- 1/4 cup feta cheese optional
- Salt & pepper to taste
Instructions
- Boil the pearl couscous in 2 cups of salted water for 10 minutes and then strain. Using a microplane, grate in the clove of garlic to the couscous and stir to combine. Set this to the side.
- Dice up the strawberries and cucumber into bite-sized pieces. Finely chop the scallions, mint and parsley.
- In a large bowl, toss together the strawberries, cucumber, scallions, mint, parsley, and couscous. Stir to combine.
- Add in the lemon juice, lemon zest and olive oil. Toss again. Season with salt & pepper to taste before topping with the feta cheese.
- Serve the same way you would a pasta salad 🙂
