Photo of Freekeh Tabbouleh by WW

Freekeh Tabbouleh

Points® value
Total Time
1 hr
20 min
25 min
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.


Uncooked freekeh

¾ cup(s)


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

cup(s), minced

Fresh parsley

cup(s), minced

Crumbled feta cheese

½ cup(s)


1 medium, cut into wedges


  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.