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 fibre and protein and deliciously replaces bulgur in this version of tabbouleh.
Ingredients
Uncooked freekeh
¾ cup(s)
Water
1¼ cup(s)
Kosher salt
¾ tsp(s), divided
Olive oil
1 tbsp(s), extra virgin
Fresh lemon juice
4 tsp(s)
Lemon zest
1 tsp(s)
Minced garlic
1 tsp(s)
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
1 medium, cut into wedges
Instructions
1
In a small saucepan, combine freekeh, water and 1ml (1/4 tsp) 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 2ml (1/2 tsp) 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. Yields about 175ml (3/4 cup) per serving.
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