Freekeh tabouleh
Bysamyama.kitchen
Photo by samyama.kitchen
- Serves
- 4-6
- Cook Time
- 35 Minutes
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.
Ingredients
- 1 cup freekeh
- 2 cup water
- 1 cup fresh parsley
- 1 cup fresh spearmint
- 1 lemon
- 1 juicy tomato
- Olive oil
- Sea salt
- Fresh ground pepper
- Wholegrain tahini
- Labneh
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Directions
- Step 1
Rinse freekeh.
- Step 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.
- Step 3
Cook freekeh until it is "al dente", discard any excess liquid and fluff gently with a fork.
- Step 4
Meanwhile, chop herbs and place in a bowl.
- Step 5
Add warm freekeh to the herbs and squeeze both the lemon and tomato over the mix.
- Step 6
Season with sea salt, fresh ground pepper and olive oil.
- Step 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.