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. —samyama.kitchen
Fresh ground pepper
In This Recipe
Place water in a pot, season with salt and bring to a boil. Add freekeh to boiling water, cover and reduce fire to low.
Cook freekeh until it is "al dente", discard any excess liquid and fluff gently with a fork.
Meanwhile, chop herbs and place in a bowl.
Add warm freekeh to the herbs and squeeze both the lemon and tomato over the mix.
Season with sea salt, fresh ground pepper and olive oil.
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.