Freekeh tabouleh

April 21, 2020
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  • Cook time 35 minutes
  • Serves 4-6
Author Notes

Classic tabouleh is made with bulgur wheat, in this recipe i invite you to try freekeh instead. The smokey robust flavor of this protein packed grain marries perfectly with the freshness of the herbs and lemon. —

What You'll Need
  • 1 cup freekeh
  • 2 cups water
  • 1 cup fresh parsley
  • 1 cup fresh spearmint
  • 1 lemon
  • 1 juicy tomato
  • Olive oil
  • Sea salt
  • Fresh ground pepper
  • Wholegrain tahini
  • Labneh
  1. Rinse freekeh.
  2. Place water in a pot, season with salt and bring to a boil. Add freekeh to boiling water, cover and reduce fire to low.
  3. Cook freekeh until it is "al dente", discard any excess liquid and fluff gently with a fork.
  4. Meanwhile, chop herbs and place in a bowl.
  5. Add warm freekeh to the herbs and squeeze both the lemon and tomato over the mix.
  6. Season with sea salt, fresh ground pepper and olive oil.
  7. I like to pour wholegrain tahini over half and empty large dish and spread labneh over the remaining half. Then I spoon the tabouleh over the top and garnish with toasted slivered almonds.

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