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Cook time
35 minutes
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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. —samyama.kitchen
Ingredients
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1 cup
freekeh
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2 cups
water
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1 cup
fresh parsley
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1 cup
fresh spearmint
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1
lemon
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1
juicy tomato
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Olive oil
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Sea salt
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Fresh ground pepper
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Wholegrain tahini
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Labneh
Directions
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Rinse freekeh.
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Place water in a pot, season with salt and bring to a boil. Add freekeh to boiling water, cover and reduce fire to low.
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Cook freekeh until it is "al dente", discard any excess liquid and fluff gently with a fork.
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Meanwhile, chop herbs and place in a bowl.
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Add warm freekeh to the herbs and squeeze both the lemon and tomato over the mix.
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Season with sea salt, fresh ground pepper and olive oil.
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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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