Photo of Freekeh tabbouleh by WW

Freekeh tabbouleh

Total Time
1 hr
20 min
25 min
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.


Uncooked freekeh

¾ cup(s)


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

cup(s), minced

Fresh parsley

cup(s), minced

Crumbled feta cheese

½ cup(s)


½ item(s), medium, cut into wedges


  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