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Summer Strawberry Tabbouleh with Cucumber & Mint

In the summer, nothing beats a fresh strawberry tabbouleh as an easy side dish or weeknight dinner. This is fresh, wholesome and just absolutely addicting. Plus it's made with only simple ingredients, whip it up in minutes and thank me later :)
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Prep Time:15 minutes
Cook Time:10 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Lebanese
Keyword: strawberries, Tabbouleh

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 :)