Lunch
Strawberry and Raisin Tabbouleh Bowl
- Prep-Time 20 Mins
- Cook-Time 30 Mins
- Servings 4
Watch how to make this recipe
Ingredients
- 1¼ cup water
- ¾ cup red bulgur wheat
- 2 cloves garlic, minced
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh parsley leaves, chopped
- ¼ cup olive oil
- 1 lemon, zested and juiced
- ½ tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup strawberries, chopped
- ¾ cup English cucumber, chopped
- ½ cup Sun-Maid California Sun-Dried Raisins
- ¼ cup red onion, chopped
- ¼ cup green onions, sliced
- ¼ cup crumbled feta
Directions
-
1
Bring water to a boil in a medium pot. Add bulgur wheat and remove from heat. Cover and allow to sit 25-30 minutes, until liquid is absorbed. Stir in garlic and allow to cool.
-
2
In a small bowl, whisk together mint, parsley, olive oil, lemon zest, lemon juice, red wine vinegar, salt and pepper.
-
3
Divide equal amounts of strawberries, cucumber, raisins, red onion, green onions and cooled bulgur wheat into four individual bowls, creating appetizing sections of each item.
-
4
Top with olive oil dressing and crumbled feta.
-
5
Serve.
Product Used
In This Recipe
