Spring Strawberry Tabbouleh by @lesgourmandisesdeloubna

Name: Spring Strawberry Tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Parsley washed, finely chopped with a knife; 30 g Mint finely chopped; 6 leaves Basil finely chopped; 2 Spring Onion; 300 g Cucumber; 2 Tomatoes with their juice, juice kept and added; 300 g + 4 Strawberries cut into small pieces, for the tabbouleh, blended, for the dressing; 40 g Dates cut; 150 g Fine Bulgur washed and drained, left to absorb the juices for at least 2 hours, or covered with boiling water for 10-15 min if short on time; 45 ml Lemon Juice juice of one large lemon; 60 ml Olive Oil a generous amount; 30 ml Pomegranate Molasses; 1.5 g Salt or fleur de sel, amount not given; 0.5 g Pepper amount not given; 2 g Sumac amount not given; 8 Sucrine Lettuce Leaves used to plate the tabbouleh as bites; 30 g Walnuts added on top when plating, amount not given

30 min

4 servings

🌿

100 g

Parsley

🌿

30 g

Mint

🌿

6 leaves

Basil

🧅

2

Spring onion

🥒

300 g

Cucumber

🍅

2

Tomatoes

🍓

300 g + 4

Strawberries

🌴

40 g

Dates

🌾

150 g

Fine bulgur

🍋

45 ml

Lemon juice

🫒

60 ml

Olive oil

🍯

30 ml

Pomegranate molasses

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

2 g

Sumac

🥕

8

Sucrine lettuce leaves

🌰

30 g

Walnuts

Rinse
- fine bulgur
Rinse the 150 g fine bulgur in cold water and drain it thoroughly.
Chop
- flat-leaf parsley
- Spring onion
- Cucumber
Finely chop the parsley, mint, basil, spring onions, cucumber, tomatoes with their juices, dates, and 240 g of the strawberries.
Place
- flat-leaf parsley
- Strawberries
- Dates
Place the chopped herbs, vegetables, dates, strawberries, and drained bulgur in the large mixing bowl.
Blend
- strawberry
- lemon juice
- extra-virgin olive oil
Blend the remaining 60 g strawberries with lemon juice, olive oil, pomegranate molasses, salt, black pepper, and sumac until smooth.
Pour
- strawberry
- lemon juice
- extra-virgin olive oil
Pour all the strawberry vinaigrette over the tabbouleh and toss until evenly coated.
Refrigerate
- fine bulgur
- tomato
- strawberry
Cover the bowl and refrigerate for at least 120 minutes so the bulgur absorbs the tomato juices and vinaigrette.
Spoon
- baby gem lettuce leaves
- walnut
Spoon the tabbouleh into baby gem lettuce leaves and scatter the walnuts over the top before serving.
Blend
- Strawberries
- Lemon juice
- Olive oil
Blend the strawberries with the lemon juice, olive oil, pomegranate molasses, salt and sumac to make the dressing.
Pour
Pour all of the dressing over the tabbouleh.
Plate
- Sucrine lettuce leaves
- Walnuts
Plate the tabbouleh in sucrine lettuce leaves and add a few walnuts on top.

Spring Strawberry Tabbouleh by @lesgourmandisesdeloubna

30 min

4 servings

🌿

100 g

Parsley

🌿

30 g

Mint

🌿

6 leaves

Basil

🧅

2

Spring onion

🥒

300 g

Cucumber

🍅

2

Tomatoes

🍓

300 g + 4

Strawberries

🌴

40 g

Dates

🌾

150 g

Fine bulgur

🍋

45 ml

Lemon juice

🫒

60 ml

Olive oil

🍯

30 ml

Pomegranate molasses

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🫙

2 g

Sumac

🥕

8

Sucrine lettuce leaves

🌰

30 g

Walnuts

Preparation Steps

Step 1/10
Rinse the 150 g fine bulgur in cold water and drain it thoroughly.
🌾fine bulgur
🧺fine-mesh sieve
Step 2/10
Finely chop the parsley, mint, basil, spring onions, cucumber, tomatoes with their juices, dates, and 240 g of the strawberries.
🌿flat-leaf parsley
🌿fresh mint
🌿fresh basil
🧅spring onion
🥒cucumber
🍅tomato
🌴date
🍓strawberry
🔪chef's knife
🪵cutting board
Step 3/10
Place the chopped herbs, vegetables, dates, strawberries, and drained bulgur in the large mixing bowl.
🌿flat-leaf parsley
🌿fresh mint
🌿fresh basil
🧅spring onion
🥒cucumber
🍅tomato
🌴date
🍓strawberry
🌾fine bulgur
🥣large mixing bowl
Step 4/10
Blend the remaining 60 g strawberries with lemon juice, olive oil, pomegranate molasses, salt, black pepper, and sumac until smooth.
🍓strawberry
🍋lemon juice
🫒extra-virgin olive oil
🍯pomegranate molasses
🧂salt
⚫black pepper
🫙sumac
🥄measuring spoons
Step 5/10
Pour all the strawberry vinaigrette over the tabbouleh and toss until evenly coated.
🍓strawberry
🍋lemon juice
🫒extra-virgin olive oil
🍯pomegranate molasses
🧂salt
⚫black pepper
🫙sumac
🥣large mixing bowl
Step 6/10
Cover the bowl and refrigerate for at least 120 minutes so the bulgur absorbs the tomato juices and vinaigrette.
🌾fine bulgur
🍅tomato
🍓strawberry
🥣large mixing bowl
Step 7/10
Spoon the tabbouleh into baby gem lettuce leaves and scatter the walnuts over the top before serving.
🥬baby gem lettuce leaves
🌰walnut
🍽️serving platter
Step 8/10
Blend the strawberries with the lemon juice, olive oil, pomegranate molasses, salt and sumac to make the dressing.
Step 9/10
Pour all of the dressing over the tabbouleh.
Step 10/10
Plate the tabbouleh in sucrine lettuce leaves and add a few walnuts on top.

Composition

Ingredients

Types

Vegetables, Fruit, Grains, Condiments, Seasonings, Nuts

Ingredients

Parsley, Mint, Basil, Spring onion, Cucumber, Tomatoes, Strawberries, Dates, Fine bulgur, Lemon juice, Olive oil, Pomegranate molasses, Salt, Pepper, Sumac, Sucrine lettuce leaves, Walnuts

Notes

Parsley (washed, finely chopped with a knife), Mint (finely chopped), Basil (finely chopped), Tomatoes (with their juice, juice kept and added), Strawberries (cut into small pieces, for the tabbouleh, blended, for the dressing), Dates (cut), Fine bulgur (washed and drained, left to absorb the juices for at least 2 hours, or covered with boiling water for 10-15 min if short on time), Lemon juice (juice of one large lemon), Olive oil (a generous amount), Salt (or fleur de sel, amount not given), Pepper (amount not given), Sumac (amount not given), Sucrine lettuce leaves (used to plate the tabbouleh as bites), Walnuts (added on top when plating, amount not given)

Allergens

Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Dairy-free, Egg-free, Pescatarian

Calories

285 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 39g, Dietary fiber: 8g, Total fat: 14g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 410mg, Iron: 2.5mg, Calcium: 95mg, Magnesium: 55mg, Sodium: 180mg

Vitamins

Vitamin C: 58mg, Vitamin K: 390mcg, Vitamin A: 115mcg RAE, Folate: 65mcg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, fine-mesh sieve, measuring spoons, serving platter

Appliances

Blender

Type

Type Of Dish

Salad, Side Dish, Appetizer

Occasions

Spring, Summer, Picnic, Barbecue, Ramadan

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Levantine, Middle Eastern

Geographic

to inform

Various

Aspect

Texture

Crunchy, Juicy, Tender, Chewy

Flavors

Fresh, Sweet, Tangy, Herbal, Fruity, Nutty, Tart

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because of cut produce and dressing), fridge : 48 hours (Store in an airtight container,Keep lettuce leaves and walnuts separate for best texture), freezer : (Not recommended; fresh herbs, cucumber, tomatoes, and strawberries become watery after thawing)

100 g

Parsley

30 g

Mint

6 leaves

Basil

2

Spring onion

300 g

Cucumber

2

Tomatoes

300 g + 4

Strawberries

40 g

Dates

150 g

Fine bulgur

45 ml

Lemon juice

60 ml

Olive oil

30 ml

Pomegranate molasses

1.5 g

Salt

0.5 g

Pepper

2 g

Sumac

8

Sucrine lettuce leaves

30 g

Walnuts

100 g

Parsley

30 g

Mint

6 leaves

Basil

2

Spring onion

300 g

Cucumber

2

Tomatoes

300 g + 4

Strawberries

40 g

Dates

150 g

Fine bulgur

45 ml

Lemon juice

60 ml

Olive oil

30 ml

Pomegranate molasses

1.5 g

Salt

0.5 g

Pepper

2 g

Sumac

8

Sucrine lettuce leaves

30 g

Walnuts

Preparation Steps

Step 1/10

Step 2/10

Step 3/10

Step 4/10

Step 5/10

Step 6/10

Step 7/10

Step 8/10

Step 9/10

Step 10/10

Composition