Freekeh tabbouleh
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Freekeh is a fabulous alternative to brown rice and other grains. It’s high in fiber and protein and deliciously replaces bulgur in this version of tabbouleh. A green, durum wheat by-product, freekeh has been roasted and cracked to release its naturally nutty, slightly earthy, smoky flavor. It cooks quickly, which is a plus, and it's rubbed texture helps it to soak up all the delicious herbs and citrus in this brightly flavored salad. Make sure you allow the freekeh to cool completely before tossing it with the veggies and dressing it. Added too soon, the freekeh could end up mushy instead of having the great texture this ancient grain has become known for having.
Ingredients
Uncooked freekeh
¾ cup(s)
Water
1¼ cup(s)
Kosher salt
¾ tsp, divided
Olive oil
1 Tbsp, extra virgin
Fresh lemon juice
4 tsp
Lemon zest
1 tsp
Jarred minced garlic
1 tsp
Grape tomatoes
1 cup(s), halved
English cucumber
½ medium, diced
Red onion
½ medium, minced
Peppermint leaves
⅓ cup(s), minced
Fresh parsley
⅓ cup(s), minced
Crumbled feta cheese
½ cup(s)
Lemon
½ item(s), medium, cut into wedges
Instructions
1
In a small saucepan, combine freekeh, water and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water is absorbed and freekeh is tender, about 20 to 25 minutes. Remove from heat and spoon into a serving bowl; let cool.
2
Meanwhile, in a small bowl, combine oil, lemon juice and zest, garlic and remaining 1/2 teaspoon salt; set aside.
3
Add tomatoes, cucumber, onion, mint and parsley to cooled freekeh; drizzle with dressing and toss to coat. Garnish with feta and give a squeeze of fresh lemon juice.
4
Serving size: 3/4 cup
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