This strawberry tabouleh is a fresh, summery twist on the traditional parsley and mint dish.

Usually, I write these posts at night and schedule them to go up in the morning so I can roll out of bed 10 minutes before I technically should be working.

Last night, I had no energy for writing so I went to bed in hopes of getting a good night’s sleep and waking up refreshed and ready to write about tabouleh an hour earlier than normal.

Except that whole good night’s sleep thing never happened. I woke up no less than 5 times with this post on my mind knowing it wasn’t written.

Apparently my brain now puts blogging on the same “importance” level as work spreadsheets, powerpoint presentations and early morning flights. I think we need to have a talk.

I don’t enjoy waking up at 2am to visions of cells in excel spreadsheets or freaky animation issues in powerpoint, but at least that’s stuff makes me a living.

Strawberry Tabouleh
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Blogging? Not worthy of the 2am wakeup alarm.

Strawberry Tabouleh

Anyway, tabouleh. Or, tabbouleh. Take your pick. I’m going the one less letter route.

The first time I had tabouleh (or at least remember having it) was at Mamouns in New Haven, CT when I was moving into my apartment straight out of college.

I’m not sure if the tabouleh experience sticks out in my head because of Mamouns (a total hole in the whole type of place people swear by for falafel) or because of my apartment and the epic disgustingness encountered that day.

I must’ve had rainbow goggles on when first looking at the place because when we opened the door to move my stuff in we found a previously roach infested, filthy, golden yellow bathroom decorated apartment.

No amount of scrubbing made that place feel clean. We moved in under the landlord’s promise to do a “quick” renovation of the bathroom and kitchen in the coming weeks. I thought, “ok, I can handle a few weeks.” Well, weeks turned into months and it wasn’t until 6 months later that we found ourselves in the middle of the highly anticipated renovation with our bathroom out of commission and a huge spackle bucket lined with a garbage bag and a toilet seat affixed to the top.

How considerate.

We weren’t actually living in the apartment at the time (which would’ve been a slow affixation by saw dust), but I guess he assumed my roommate and I were. I was so tempted to actually use that “toilet” just to see if he’d empty it.

Strawberry Tabouleh

So again, back to the tabouleh since I seemed to have digressed from food to makeshift toilets. I can distinctly remember eating this minty concoction next to my falafel and thinking “what the heck IS this?”.

It’s refreshing and makes a great side dish to something that has a ton of garlic in it, like my (overrated) falafel did because it at least feels like it’s taming your dragon breath even if it’s all just an illusion.

After what seemed like a week of rain, my potted herbs were going a bit cray-cray outside and I needed to make something to remedy that. No little garnish of parsley was going to suffice, I needed a full out dish of it. Enter tabouleh.

Except with a twist because there were also 2 quarts of CSA strawberries hanging out in my fridge needing to be used.

Strawberry Tabouleh

Strawberries from the CSA and herbs from my front steps, it doesn’t get much more fresh, summery and delicious than that.

Even when you’re thinking of makeshift, third world country-type toilets with each bite.

This strawberry tabbouleh recipe is obviously a fun take on the classic Middle Eastern dish but if you’re looking for something a bit more traditional, try either gluten-free tabbouleh made with millet or this lentil tabbouleh recipe.

And while not tabbouleh exactly, this bulgur wheat salad recipe with orange dijon dressing, using the traditional grain and is quite delicious!

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Strawberry Tabouleh

Servings: 2 servings
Prep: 10 minutes
Total: 10 minutes
A fresh, summery twist on the traditional parsley and mint dish.


  • 1/2 cup cooked bulgur wheat
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 cup strawberries, sliced
  • 1/4 cup walnuts, chopped
  • 1/4 cup orange bell pepper, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 3/4 tablespoon lemon juice
  • 1/2 teaspoon honey
  • salt & pepper


  • Combine bulgur, herbs, strawberries and walnuts in a small bowl and toss together.
  • In another small bow, whisk together remaining ingredients to make dressing.
  • Pour dressing over tabouleh and and toss together.
  • Either serve immediately or chill for later. Flavors develop the longer it sits.


Serving: 1SERVINGCalories: 239kcalCarbohydrates: 21gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 14gSodium: 158mgFiber: 6gSugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: Middle Eastern

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. I love the Julie-ism thrown in there..cray cray!! Landlords suck, well, some do, like yours who didn’t keep their word. However, this strawberry taboullelhageh (sorry, it’s so hard for me to type it w/o getting frustrated haha) looks awesome and I love the fruit thrown in there to give it a twist to the regular T dish that i have a hard time typing out cause i always misspell it lol

    1. I can’t tell you how many times the red lines appeared while typing this post. It’s not an easy word to spell!

  2. looks good! random question for you but where did you find the small white spoons? I have been looking for something like that to no avail.

    1. Hi Debby! I got them at sur la table in San Francisco when I was there a few weeks ago but I assume they’d be in any of their stores. try crate and barrel too b/c I have small colored spoons from them. They might have white ones too.

  3. Boy, what a crazy landlord… Did you have a dog then? You could’ve just thrown the dog’s poop in the fancy toilet and see if he’d indeed clean it! Lol! Strawberries in tabouleh is very creative, love it! I wish we were neighbors so I could just pick of your herbs, those babies never flourish with me.

    1. Haha, no this was pre-marriage and pre-dog. Otherwise, that would’ve been an awesome idea! haha

  4. I hate when I can’t fall asleep because I am worried about writing a post, or forgot to put something in there. Shouldn’t be so stressful!!
    I have only had tabouleh a few times, but I love the strawberries in here!

  5. I was just saying how I can’t get enough strawberries these days! Love this idea!

  6. Cray cray….love it. I dream about excel all the time. But I kind of like excel so Im OK with it. WordPress on the other hand….

    1. WordPress gives me nightmares, not dreams. I see yellow “please update me now bars” in my sleep and panic attacks that say “site down for maintenance”. I refuse to acknowledge the 3.4 update right now. I can’t handle the stress that comes along with it!

      1. lol!! Good to know I’m not alone. I just did 3.4 this morning and broke out into a cold sweat. All seems to be Ok for right now….who really knows though…? Aaahhhhhh

      1. No sorry’s needed! ha! If you would have roasted them first, that would have been true Gina fashion :)

  7. There’s a huge strawberry sale at my local grocery store ($0.88/lb) so I will most definitely buy a pound for this dish here!