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Tabbouleh-style strawberry and couscous salad


Tabbouleh-style strawberry and couscous salad
Tabbouleh-style strawberry and couscous salad

Tabbouleh-style strawberry and couscous salad

Strawberries are here! To celebrate this, @5adaynz and I decided to bring you this delicious spring Tabbouleh-style strawberry and couscous salad with crunchy cucumber, aromatic mint and Italian parsley, and roasted almonds to add a nutty twist. This beautiful combination of fresh flavours is served on a homemade buckwheat flatbread. It’s not only very tasty, but also very nourishing. Strawberries are rich in vitamins, fiber, and particularly high levels of antioxidants.


 

🍽 Serves 4 🕘 25-30 minutes Difficulty: Beginner

 

Ingredients:

  • 500g (approx. 2 cups) of chopped strawberries

  • 1/3 cup mint, chopped

  • ½ cup parsley, chopped

  • ½ telegraph cucumber, chopped

  • ½ cup of couscous (soak in ½ cup of hot filtered water)

  • ½ cup roasted sliced almonds


Dressing:

  • 1 ½ Tbsp extra-virgin olive oil

  • Juice from ½ lemon

  • Salt, pepper to taste

  • A dash of maple syrup (optional)


Buckwheat flatbreads:

  • 1 ½ cups of buckwheat flour

  • 1 ½ tsp baking powder

  • ¾ cup of Greek yogurt

  • ½ tsp of salt


 

Instructions:

  1. Prepare the ingredients: chop strawberries, cucumber, and herbs.

  2. In a medium bowl, place couscous and pour in hot water. Set aside.

  3. Prepare the dressing by mixing the following ingredients: olive oil, lemon juice, salt, pepper, and maple.

  4. To make the buckwheat flatbreads, in a large bowl, whisk together: buckwheat flour, baking powder, and salt. Add Greek yogurt and mix well until combined.

  5. Form 4 small balls and press them to shape flat breads.

  6. Heat a large frying pan to medium-high heat without oil. Place the first bread and fry for approx. 2-3 minutes, until lightly browning, flip and fry for 1-2 more minutes. Remove the bread from the pan and repeat the process with the remaining breads.

  7. Assemble the salad: in a large bowl place: couscous, strawberries, cucumber, mint, parsley, and roasted almonds. Pour the dressing over the salad and toss very well.

  8. Serve the salad on flatbread and eat like a taco.

  9. Enjoy!


 



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