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Spring Fruit and Nut Tabouli

Megan Gordon
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

Basil

1/4 cup

Currants, dried

1/4 cup

Mint, fresh

1 cup

Strawberries

3 tbsp

Lemon juice

1

coarse 1 cup coarse-grind Bulgur

1/2 tsp

Kosher teaspoon salt

2 tbsp

Olive oil, extra-virgin

3/4 cup

Almonds

2 oz

Goat cheese

1 1/2 cups

Water