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:
Prepare the ingredients: chop strawberries, cucumber, and herbs.
In a medium bowl, place couscous and pour in hot water. Set aside.
Prepare the dressing by mixing the following ingredients: olive oil, lemon juice, salt, pepper, and maple.
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.
Form 4 small balls and press them to shape flat breads.
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.
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.
Serve the salad on flatbread and eat like a taco.
Enjoy!
