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.


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

minced garlic

1 tsp

grape tomatoes

1 cup(s), halved

English cucumber(s)

½ medium, diced

uncooked red onion(s)

½ medium, minced

mint leaves

cup(s), minced

fresh parsley

cup(s), minced

crumbled feta cheese

½ cup(s)


½ item(s), 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

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