We’re in the mountains this weekend! We stopped at Biscuit Head in Asheville on our way up and had the best brunch! House-made seitan “chorizo” with the best vegetarian gravy and every homemade jam under the sun. Definitely worth stopping by if you’re in the area. We’ve got tons of day hiking planned and lots of cookbook reading too. I’m definitely taking this opportunity to unplug from all my devices and devour some books cover to cover. Books that I got last fall are brand new to me with the spring season. Like this one from Sprouted Kitchen. I’ve been eyeing the recipe for this strawberry tabouli for months and now that these little berries are in season I can’t get enough of this new twist on my favorite middle eastern salad. It’s bright, fresh and the perfect little spring side.
Ingredients
3/4 cup bulgur wheat
1 clove garlic, finely minced
3 green onions, thinly sliced
1 pint strawberries, diced
2 oz feta cheese, crumbled
1 cucumber, diced
1/3 cup finely chopped mint leaves
3/4 cup finely chopped parsley
1/4 cup olive oil
Zest and juice of 1 lemon
1/2 a teaspoon salt, more to taste
1 teaspoon freshly ground pepper
Directions
Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulgur, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the minced garlic, fluff with a fork, and set aside.
Thinly slice the green onions and add them to a large bowl. Dice the strawberries and cucumbers and add them to the bowl. Add the bulgur, mint, parsley, olive oil, lemon zest and juice, salt, pepper, and feta and stir everything to mix well.
Taste for seasonings and serve chilled or at room temperature.
Notes
Recipe from The Sprouted Kitchen Bowl + Spoon